The mung bean or monggo beans, also known as green gram or golden gram is a seed native to the Indian subcontinent. It is mainly grown in several countries in Asia and very popular ingredient in a lot of Indian dishes. It can be used and cooked as a soup or even as sweets and pastries. There are countless variations of monggo stew recipe out there but what I am going to share with you today is one that is commonly prepared in the Philippines. I will also share with you one equally sumptuous mung bean recipe I learned from my stay in India.
This monggo beans stew recipe will go along very well with rice as a topping. It is natively called “Ginisang M0nggo” in the Philippines (sauteed m0nggo beans).
- 2 cups of monggo beans
- 200 grams pork sliced thinly into small pieces/ about 1 cup of sliced pork
- ½ cup of grounded pork rind cracklings (chicharon)
- 1 liter water (will be used for boiling)
- 1 cup of sliced into cubes squash
- 1 medium sized onion, chopped thinly
- 1 medium sized tomato sliced
- 1 tbsp garlic, minced
- 2 tbsp cooking oil
- chicken/beef cube for flavor
- ¼ tsp of grounded black pepper for seasoning
- 1 tbsp oyster sauce
- salt to taste
- First thing we need to do is to soften the monggo beans. Boil the water in a pot and put the monggo beans once it starts boiling.
- Boil for about 30 minutes until the monggo beans are soft. Set aside for later use.
- In a pan, saute the onion and the garlic. Add the tomato.
- Put the pork meat once the sauteed spices are fragrant and cook until it is medium brown.
- Put the oyster sauce, cook for a minute more
- Add the monggo beans broth and bring to a boil. Add the chicken or beef cube for flavor.
- Add the pork rind cracklings and simmer for 10 minutes. You can add some water if the soup becomes very thick
- Put salt to taste and season with pepper.
That’s all folks! My monggo beans (mung beans) stew recipe. You can make this without pork, chicken or even without meat, just vegetables.