When I saw Mark Bittman’s most recent Minimalist article earlier this week I was instantly inspired to start making dal. If you haven’t already, read this now to learn how to “elevate simple legumes, just enough.” I have a lot of jars of dried goods on my kitchen shelves. I think that the fuller my shelves are with food, the safer I feel, so I always buy too much food. Recently I have been troubled by what to do with an overstock of various kinds of dried beans and lentils. Bittman came to the rescue, and now that jar that was full of mung beans is empty and I want more. I had never tried cooking mung beans before, I had always just used my mung beans to make sprouts out of. I’ll never make that mistake again; cooked mung beans are the best. This dal is rich enough to be a full meal if you want it to be. I served it over brown rice with fresh rolls. Coconut with apples, ginger, lime, fresh mint, scallions, and turmeric is a flavor combination I never would have come up with on my own, and I love it. This dal is New England winter comfort food that just got caught up in a strong gust of fresh sweet Indian breezes. I recommend that you go catch that breeze and make this for dinner as soon as you can…
1 cup dried mung beans, washed and picked over
1 (14 oz) can coconut milk
2 tablespoons butter
1 medium onion, finely diced
3 Tbs minced fresh ginger
2 large cloves garlic, minced
1/4 tsp ground turmeric
1/3 cup sliced scallions
1/3 cup chopped fresh mint leaves
Juice of 1 lime.
Salt and freshly ground black pepper
Add the scallions, mint, and lime juice to the onion mixture and cook for a minute or two more, then stir it into the pot of beans.
Season with salt and pepper to taste.