- 1 1/2 cups dried mung beans, washed, picked over, and soaked if you like ("Other beans you can use: pigeon or black-eyed peas or chickpeas, cooked for up to an hour longer." I used black-eyed peas today because I proved to be too lazy to go to Chinatown.)
- 1/2 cup shredded coconut
- 2 medium green apples, cored, peeled, and chopped
- 2 tablespoons peeled and minced fresh ginger
- 2 tablespoons minced garlic
- Pinch ground tumeric (optional)
- 2 cups coconut milk, either made from scratch, or canned (use 1 can, slightly less than 2 cups, with a little water)
- 1/4 cup brown sugar, or to taste
- Salt and freshly ground black pepper
- 1/2 cup chopped fresh mint leaves
- 1/2 cup sliced scallion (Whoops, it didn't make it on the list, but I was fine.)
- Juice of 1 lime
Mise en place.
Finished product and Mark Bittman's forward to the piece was quite true:
"Many dals rely on deep flavors, but here's an example of how fresh, bright ingredients can set off the natural heaviness of beans. The result is a hearty dish that manages to be refreshing, even in summer."
Some funny cartoons about some of my idols in the brand-new Lucky Peach Issue 3 that Momofuku through McSweeney's just put out (Arnold Palmer Cake came from Issue 2):
It's sooo true that all her creations are basically like this.
It is true that Mark Bittman is vegan until dinner. I'm more suspicious of the post-11 pm claim.
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