Whoa! There it is, in all it’s shockingly green wonderfulness.
If I just saw that picture and post title on someone else’s blog, I would think two things:
It’s very very green.
Monggo, Mung, Malunggay? Way too scary.
Today I’m gonna get all y’all excited about some delicious green international food. Yeah? Let’s do it.
Starting with the monggos.
MONGGO BEANS (OR MUNG BEAN SOUP)
Prep time:
Cook time:
Total time:
Serves: 6
Recipe Modified from: pinchofyum
Ingredients
- 2 cups dry monggo beans, mung beans, or green lentils
- 6 cups vegetable broth
- 1 tablespoon oil
- 1 onion, minced
- 2 cloves garlic, minced
- 1 tablespoons freshly grated ginger
- 1 cup coconut milk (I used the canned kind)
- 1 bunch chopped or pulled malunggay leaves (or spinach)
- salt to taste
Instructions
- Boil: Bring the broth to a boil in a large pot. Add the rinsed monggo beans and cook, uncovered, for about 40 minutes. I checked on mine every 10 minutes and added more water as needed (mine needed more water every time I checked it). You want the consistency to be like a very thick soup.
- Saute: Heat the oil in a large skillet over medium heat. Saute the onion, garlic, and ginger in the oil in a large nonstick skillet until soft and fragrant, about 3 minutes. Add to the monggo pot and allow the mixture to simmer together for a few minutes.
- Mix: Stir in the coconut milk and malunggay leaves. Remove the monggo pot from the heat. It just needs to be hot enough to very slightly wilt the leaves. Serve over rice or plain, like a soup.
Notes
I cooked 1 cup of dry brown rice and stirred it together with the monggos for easy leftovers. It worked great.
You can also add 1 tablespoon curry paste to enhance the flavor of this dish - I would suggest adding it to the saute pan with the garlic, onion, and ginger.
You can also add 1 tablespoon curry paste to enhance the flavor of this dish - I would suggest adding it to the saute pan with the garlic, onion, and ginger.
Nutrition Information
Calories: 187g Fat: 12g Carbohydrates: 19g Protein: 6g
Photo Credit: pinchofyum
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