Using a slotted spoon, transfer the pistachios to paper towels to drain; reserve the oil in the skillet.

(such as flat-leaf parsley leaves, tarragon leaves, arugula, mizuna, and baby mustard greens).fresh lemon juice or Champagne vinegar.

Clean mushrooms with a brush to remove any dirt or debris.If mushrooms are difficult to clean with a brush without bruising, fill a salad spinner with cold water, add mushrooms to basket, and quickly plunge them into the water, agitating to remove dirt.Empty the dirty water, and quickly but gently spin the mushrooms dry.

Arrange cleaned mushrooms on a baking sheet lined with paper towels, and season with 1 teaspoon salt and pepper.Refrigerate mushrooms, uncovered, at least 6 hours or up to 2 days.. Heat one chimney of charcoal until flames subside and coals are lightly covered in ash.

Place applewood log along edge of coals.

Place cooking grate over coals; open bottom and top vents of grill.Add the mung beans, turmeric and 1 teaspoon of salt and cook, stirring, for 1 minute.

Add the 2 cups of water and bring to a boil.Simmer over moderately low heat, without stirring, until the mung beans are tender and the water has evaporated, about 20 minutes..

Meanwhile, in a medium saucepan, heat 1 inch of vegetable oil to 325°.Add half of the sliced onions and fry, stirring occasionally, until browned and crisp, about 7 minutes.