Mung Bean Dahl

1 1/2 cups dried mung beans
1/2 cup shredded coconut
2 medium green apples, cored, peeled, and chopped
2 TBS minced fresh ginger
2 TBS minced garlic
pinch ground turmeric
1 can coconut milk
1/4 cup brown sugar
1/2 cup chopped fresh Thai basil
1/4 cup chopped shallots
1 kaffir lime leaf or 1 juice of lime
1 TBS garam masala


1. Combine the beans, coconut, apples, ginger, garlic, turmeric, coconut milk, garam masala and brown sugar in a large pot. Add enough water to cover. Bring to a boil over high heat, then turn the heat down to medium-low so the mixture bubbles steadily but not violently. Cook, stirring occasionally and adding some salt as the beans become tender, until the beans are quite soft, 45-60 minutes, adding water or coconut milk as needed to keep everything moist.
2. When the beans are tender and the liquid is thickened, sprinkle with pepper and stir in the basil, shallots and lime leaf. Cook for a minute or two more, then season to taste with salt & pepper.Serve.