Mung Beans with Coconut

Comfort food

Legumes, aka dhal, are the staple proteins of South India; especially for vegetarians. This recipe uses mung dhal (the split and peeled version of the mung bean) which has a mild, sweet, earthy flavor & golden color. You can find these yellow mung beans at any Indian or Asian grocery, also Whole Foods and other health food stores usually have them. Curry leaves are important here; find them fresh at any Indian store if you can.

• 1 cup hulled, split yellow mung dhal

• 3⁄4 cup finely grated fresh coconut or finely shredded dried unsweetened coconut

• 1 fresh hot green chili (serrano or thai), stemmed and split lengthwise

• 1⁄2 tsp. cumin seeds

• 1⁄4 tsp. turmeric

• 12 curry leaves

• 1 tsp. salt

• 1 tbsp. ghee or coconut oil

• 1⁄2 tsp. brown mustard seeds

• 1 whole dried hot red chili

1. Put mung dhal in a large skillet, and toast over medium-high heat, stirring constantly, until it turns golden and gives off a toasted aroma, 5–10 minutes. Transfer dhal to a strainer, and wash under cold running water to rinse off any excess dirt or dust, about 1 minute.

2. Put toasted dhal and 2 1⁄2 cups water in a medium saucepan, then bring to a boil over high heat. Reduce heat to low, cover, and simmer until soft and most of the dhal has broken down to a thick, lumpy consistency, 25–35 minutes.

3. Meanwhile, grind coconut, green chilis, cumin seeds, turmeric, 6 of the curry leaves, and just enough water (about 1⁄3 cup) in the jar of an electric blender to make a moist, thick paste. Add coconut mixture and salt to cooked dhal in pan, and mix well, adding a few tbsp. of water if needed, until mixture has the texture of split-pea soup. Increase heat to medium, and cook until just heated through, about 3 minutes, then remove from heat.

4. Melt ghee or coconut oil in a small skillet over medium-high heat, add mustard seeds, and cook until they begin to pop; then carefully add red chili and remaining 6 curry leaves (the leaves will produce an explosive spatter when they hit the hot oil). After curry leaves sputter for a few seconds, add mixture to dhal, and mix well. Add salt to taste. 

SERVES 4–6

whole & split mung beans (and a kidney bean)