Mung bean dal with apples, coconut, and mint from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (page 602) by Mark Bittman

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Notes about this recipe

  • MsMonsoon on September 23, 2020

    I've made this twice, a couple years apart and quite like it, serving it with basmati rice. It's unusual and kind of tropical. Recipe calls for peeled apples but when I made this the 2nd time, I left peels on and it was fine. Glad to read in michalow's note that this freezes well because it makes a light-tasing but rather hearty pot.

  • michalow on January 05, 2013

    Very different from how I would usually treat mung beans. Bright, a bit sweet, unexpected flavors. Very pleasant but just for one meal...I'm not particularly interested in leftovers. That's okay, because this freezes well so I can return to it when I'm ready.

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