In a large pot, combine the mung beans, shredded coconut, chopped apples, ginger, garlic, turmeric (if using), coconut milk, and brown sugar.
Add enough water to cover all the .
Bring the mixture to a boil over high heat.
Reduce the heat to medium-low, allowing the mixture to bubble steadily but not violently.
Let it cook, stirring occasionally, for 45 to 60 minutes.
As the beans become tender, season with salt.
Add more water or coconut milk as needed throughout the cooking process to keep everything moist and prevent sticking.
Once the beans are very soft and the liquid has thickened into a creamy dal, stir in the fresh mint, sliced scallions, and lime juice.
Sprinkle generously with black pepper.
Cook for one to two minutes more to allow the final flavors to meld.
Taste and adjust seasoning if necessary, then serve immediately.
Don't be afraid to substitute! Pigeon peas, black-eyed peas, or chickpeas work well, though they may require a longer cooking time.
