Mung Bean Tarka

I've had some mung beans kicking around in the pantry for a while, waiting for a recipe to come along. This is the third recipe I've tried from Mark Bittman's NY Times column a few weeks back.

Here's the recipe, which I actually followed pretty closely:

• 1 1/2 cups dried mung beans, washed and picked over
• 2 medium green apples, cored, peeled and chopped
• 1 14-ounce can coconut milk
• Salt and freshly ground black pepper
• 4 tablespoons butter or vegetable oil
• 1/2 cup shredded coconut
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced garlic
• Pinch ground turmeric (optional)
• 1/2 cup sliced scallions
• 1/2 cup chopped fresh mint leaves
• Juice of 1 lime.

1. In a large pot, combine beans, apples and coconut milk. Add enough water to cover. Bring to a boil over high heat, then turn heat down to medium-low so mixture bubbles steadily but not violently. Cook, stirring occasionally and adding salt as beans become tender, until beans are quite soft, 45 to 60 minutes; add water as needed to keep everything moist.

2. When liquid has thickened, put butter or vegetable oil in a skillet over medium heat until it melts and is foamy (or shimmering if using oil). Add coconut, ginger and garlic and cook. Stir frequently and adjust heat to prevent burning, until mixture (called a tarka) crisps and turns golden, 5 to 10 minutes.

3. Add turmeric if using it, then stir in scallions, mint and lime juice. Cook for a minute or two more, then stir butter mixture into pot of beans. Taste, adjust seasoning and serve.

It didn't seem to be sweet enough - likely because I used Fuji apples - so I added a few dashes of sugar. It was also a bit mushy for my liking... I guess I over-cooked it.

It could be that I'm just not a huge coconut fan, but I didn't love this dish.