Mung Bean Dal With Apples and Coconut Tarka Recipe (2024)

I've been making this since 2010. Absolutely delicious. I use 1 C. of shredded or desiccated coconut rather than 1/2. The lime juice really makes this dish pop so don't be stingy. Whatever we don't eat I refrigerate and then spread on crackers. Incredible. Better than chicken salad.

I replaced the extra 1/2 c of dal with dried chickpeas to add a bit of textural complexity. Did everything else as written and have been enjoying the dish for lunch all this week. Excellent winter fare that leaves you full and nourished, but not in need of a nap.

If you are into dal, there are wonderful recipes with Julie Sahni in an article that Mark Bittman did "New York Dals". David Tanis has done great dal recipes and most recently for me is Tejal Rao's Sri Lankan dal. Dal is a restorative meal for us.

Holy cow, this was way better than I thought it would be. The fresh lime juice comes out really well and is an essential; don't use the stuff in the bottle from concentrate. Small change from what most would do: I used fresh peeled coconut because ever since I saw it in the vegan section I just wanted an excuse to buy it. Learned that grating your own coconut is extremely difficult. Chopped it small instead and it actually contributed a pleasantly unique texture. Try it if you can.

Really enjoyed this. Next time will try replacing the apple with fresh pineapple

Needed more spice and less dried coconut (or use shredded vs flaked?). Cooked 1.5 cups beans, 12 apples, 1 can coconut milk and enough water to make 4.5 cups total liquid in instant pot for 2 minutes at high pressure, natural release.

This was simply delicious. It was a wonderful side dish and I had it for. breakfasts, lunches, and dinners. It was just perfect.

What a great way to use mung beans. I loved this recipe.

Made as directed, but used split mung beans instead of regular mung beans. Reduced cooking time to 20 minutes or so. I reserved some of the tadka so I can add some still crisp to leftovers. Really delicious!

Lovely as leftovers. Served with roasted sweet potatoes with garam masala and salt. This recipe is a keeper

Lovely unexpected recipe. I made it because I had a lot of mung beans. The apples and lime are very nice. Probably could do with less butter, but it isn’t greasy. Love the lime and green apple and coconut. Would make again

Absolutely delicious. I make lentils every other day and this is my most fav recipe so far. I used squash instead of apples.

This was delicious. I had every intention to be as compliant with the recipe as I could, but I did not have shredded coconut (not a constant in my pantry), and while I thought I had coconut milk I only found coconut cream. Also, my apples were fuji, not green; and I did not have scallions, but chives were growing in the garden. Oh, I did not have mint leaves either. Use the turmeric if you have it. If I had all the ingredients I can only imagine it would be even better. Definitely 5 stars!

Made this tonight; followed the recipe as written with the exception of subbing 1/2 cup of dried chickpeas for 1/2 cup of mung beans as suggested in another comment and using only 2T of butter. Excellent. Thank you for a great recipe.

I made as directed, except I didn’t have fresh mint so I used dried. I wasn’t too convinced, but I decided to add some cumin and zucchini to the leftovers and it really made difference to my tastebuds! I think this made it more savory, more to my personal liking. :) still, happy I tried and experimented!

Lots of flavour for minimal effort. Freezes beautifully and the lime makes it sing! Fresh coriander is also welcome and the apples and coconut lift this into something surprisingly lovely!

I made this exactly as written, without the turmeric. I was curious to give it a try because of somewhat unusual combination of ingredients. It’s a wonderful dish, with layers of surprising flavors that come together beautifully. Bright and fun. I served it gently warm, but it was very tasty at room temperature, almost like a salad. It can be a stand-alone dish for sure, but in the future, I may also serve it as a side with grilled salmon, grille lamb chop, of pork tenderloin.

Delicious recipe and really simple and straightforward. Lime and mint really add to this and the tarka with coconut is 👌

The texture from the shredded coconut was too crunchy / vegetal. Next time, use powdered coconut. Used 1 tsp salt. Subbed 2 Fuji apples and juice from 1.5 Meyer lemons.