Recipe by Aunt Cookie
I think I would eat anything, as long as it was cooked in coconut milk (not an assertion I really want to test). This is from Sundays at Moosewood.
Top Review by LGerace
This is a great starter recipe... that is, I've never made it exactly as written, but have thoroughly enjoyed 2 versions of it that I have made. First, the instructions are not complete, and I had to look at other Philippine mung bean recipes to figure out how much water to add to the soaked/drained beans before cooking them for an hour. In Step 1, after soaking and draining I then add 4-1/2 cups of water or broth, bring to a boil, and cook gently for about one hour. By this time, most of the water is absorbed, leaving a thick, but tender porridge-like consistency. No draining is necessary after cooking this way. To make an Indian version, while the beans are cooking I'll add about 1 tsp of turmeric, 2 TBS of madras curry powder, and I usually use about 2-3 tsp of salt, to taste. I also throw in the onions & garlic while the beans are cooking, and they're all soft by the time the beans finish cooking. I leave out the soy sauce and chard; and add the coconut milk and adjust seasonings to taste at the end. To make a Thai version, while the beans are cooking I'll add 1-1/2 tsp dried galangal, 3 tsp dried lemongrass (no access to fresh where I'm at), 1 tsp turmeric, 2 TBS red curry paste, 2-3 tsp salt to taste, and 1 tsp sugar. Again, leave out the soy sauce and chard; and add the coconut milk and adjust seasonings at the end. Great recipe! Thanks for sharing and inspiring!
- 1 1⁄2 cups dried mung beans
- 1 -1 1⁄2 cup onion, finely chopped
- 2 tablespoons vegetable oil
- 1⁄2 teaspoon salt
- 2 tablespoons fresh gingerroot, peeled and finely minced
- 1 -2 small fresh chili pepper, minced
- 5 -6 garlic cloves, minced
- 14 ounces coconut milk
- 1 tablespoon soy sauce
- 2 cups finely chopped chard leaves
Directions See How It's Made
- Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
- While the beans are cooking, saute the onions in the oil with salt.
- When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
- Add the coconut milk and simmer for 5 more minutes.
- Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
- Remove from heat and serve (I like it with rice).