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Recipes with whole green mung beans

3 recipes that use whole green mung beans, with photos, step-by-step instructions and cook times. The quickest, Vegetarian ginisang monggo, takes 65 minutes. It is most often cooked with garlic, onion and turmeric.

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Vegetarian ginisang monggoSautéed mung bean stew with tofu

All over the Philippines, ginisang monggo is what's on the table on Friday, a habit from the days of meatless Fridays that never went away. Whole green mung beans are simmered until they burst into a thick, savoury stew with lots of garlic, onion and tomato and finished with malunggay (moringa) or spinach leaves. Home cooks usually add pork or dried shrimp and season with fish sauce; this vegetarian version uses golden fried tofu and soy sauce instead. A portion gives about 25 g of protein from the mung beans and tofu, and it is filling enough to eat with rice as a whole meal. The most common mistake is adding the greens too early, so they turn grey and slimy; put them in at the very end and turn off the heat. Chef's tip: let the beans simmer until most have split their skins and some collapse into the liquid; that is what makes the stew creamy without any thickener.

65 minFilipinoVegetarianVeganGluten free
by KrazyBadal 0 views

MumawwashMung bean rice with dried shrimp

In Muharraq and the old villages of Bahrain, mumawwash is everyday rice cooked with whole green mung beans and a handful of dried shrimp, and many families serve it with fried or grilled fish at lunch. The beans keep a soft bite, the dill brings a fresh, grassy note, and the dried shrimp give the whole pot a gentle savoury depth. A spoonful of daqqus or a sharp pickle is all it needs alongside. The common mistake is cooking the mung beans with the rice from raw, so the rice turns mushy before the beans are done. Chef's tip: soak the dried shrimp in warm water first and add the soaking water to the pot, that is where much of the flavour sits.

70 minGulf ArabianRice & GrainsGluten free
by KrazyBadal 0 views

Mung kavumMung bean diamond sweets

Mung kavum, the neat golden diamonds that sit beside kavum and kokis on the April New Year table, take a whole afternoon, which is why Sinhala grandmothers often make them with a crowd of helpers and why the shop-bought ones never taste the same. Whole mung beans are toasted until fragrant and ground to a fine powder, mixed with roasted rice flour and hot treacle into a firm, sticky dough, then rolled, cut into diamonds, dipped in a thin coconut milk and turmeric batter and fried. The outside is crisp and yellow, the inside dense, nutty and sweet. Beginners often roll the dough too thick, which leaves the middle pasty while the batter browns; keep it about 1 cm. Rice flour and mung beans are both naturally gluten free. Chef's tip: sift the ground mung through a fine sieve and regrind what is left, because grainy flour makes the dough crumble at the cutting stage.

110 minSri LankanDessertsVeganGluten free
by KrazyBadal 0 views

Goes well with whole green mung beans