Making monggo with kalabasa is every beginner cook's dream come true! No complicated steps—just a few vegetables like squash, mung beans, and some seasonings. In less than an hour, you get a creamy broth that pairs perfectly with rice. It's a yummy meal to share with your family!
Try my vegan bagoong and jackfruit humba next time.
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Why You’ll Love This Recipe
This bowl of warm monggo with kalabasa soup is very healthy and easy to make. The ingredients are easy to find at the market and affordable. Beginner cooks and families will enjoy this filling and flavorful meal.
It has mung beans that provide plant-based protein and fiber. Squash contains beta-carotene, while malunggay adds helpful vitamins and minerals.
The Story Behind Monggo With Kalabasa
This comforting dish proves the Filipinos' love for turning local ingredients into a filling meal. Households love adding in any leafy greens and veggies available around them. Other families make this dish in a different way, but it always warms the stomach the same way.
Where Monggo With Kalabasa Comes From
The recipe was born from Filipino cuisine. Pinoy foods like this are usually rich in creamy soups and simple ingredients. So this dish most likely developed in home kitchens where families usually use monggo and vegetables together.
When is this Dish Typically Enjoyed?
It's usually served for lunch or dinner all year. No special occasion is needed. You can enjoy it anytime at home during rainy days.
Ingredients
Listed below are all the ingredients you will need:
- cooking oil
- garlic
- onion
- mung beans
- water
- eggplant
- green chilies
- squash
- salt
- mushroom seasoning
- black pepper
- malunggay leaves
See the recipe card for quantities.
Instructions
Sauté the Aromatics
Heat the cooking oil in a pot over medium heat. Then, add the garlic and cook until fragrant.
Next, add the onion and sauté until soft and translucent.
Cook the Mung Beans
After that, add the soaked and drained mung beans. Then, stir and cook for about 2 minutes.
Next, pour in 2 cups of water and bring to a boil.
After that, lower the heat and simmer for 25 to 30 minutes, or until the mung beans are soft.
Check the pot occasionally and add more water as needed to prevent the beans from drying out.
Build the Stew Base
Add the remaining 2 cups of water once the mung beans are soft and bring the mixture back to a gentle boil.
Then, lightly mash some of the beans with the back of a spoon to thicken the stew.
Add the Vegetables
Add the squash and cook for 5 to 7 minutes, or until nearly tender. Then add the eggplant and green chilies.
Cover the pot and cook for another 2 to 3 minutes.
Season the Stew
Add the salt, mushroom seasoning, and black pepper.
Then, stir well and adjust the seasoning as needed.
Add the Malunggay
Turn off the heat. Then, add the malunggay leaves and stir gently.
Let the residual heat cook the leaves until they are wilted and bright green.
Serve
Serve the monggo with kalabasa hot with steamed rice. Enjoy!
Substitutions & Variations
- Ingredient Swap
If you don't have malunggay, fresh spinach works, too. - Variation
For a creamier and richer dish, add a little coconut milk. - Mistake to Avoid
Don't add the squash too early because it might break apart. Cook the beans first, then add the squash after that.
Storage Tip
- After letting it cool, put the dish in an airtight container. Refrigerate for up to 4 days or freeze for 2 months. Reheat with a splash of water before consuming again.
FAQs
Classic Monggo With Kalabasa
Ingredients
- 1 tablespoon cooking oil
- 2 cloves of garlic minced
- 1 medium onion sliced
- 1 cup mung beans soaked and drained
- 4 cups water divided
- 1 medium eggplant cut into wedges
- 2 green chilies
- ¼ kilogram squash cut into large cubes
- 1 tablespoon salt to taste
- pinch of mushroom seasoning
- freshly ground black pepper to taste
- 1 bunch malunggay leaves stems removed
Instructions
Sauté the Aromatics
- Heat the cooking oil in a pot over medium heat.
- Add the garlic and cook until fragrant.
- Add the onion and sauté until soft and translucent.
Cook the Mung Beans
- Add the soaked and drained mung beans.
- Stir and cook for about 2 minutes.
- Pour in 2 cups of water and bring to a boil.
- Lower the heat and simmer for 25 to 30 minutes, or until the mung beans are soft.
- Check the pot occasionally and add more water as needed to prevent the beans from drying out.
Build the Stew Base
- Add the remaining 2 cups of water once the mung beans are soft.
- Bring the mixture back to a gentle boil.
- Lightly mash some of the beans with the back of a spoon to thicken the stew.
Add the Vegetables
- Add the squash and cook for 5 to 7 minutes, or until nearly tender.
- Add the eggplant and green chilies.
- Cover the pot and cook for another 2 to 3 minutes.
Season the Stew
- Add the salt, mushroom seasoning, and black pepper.
- Stir well and adjust the seasoning as needed.
Add the Malunggay
- Turn off the heat.
- Add the malunggay leaves and stir gently.
- Let the residual heat cook the leaves until they are wilted and bright green.
Serve
- Serve the Monggo with Kalabasa hot with steamed rice.
Watch The Recipe Video!
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Recipes for Every Moment
Need a warm dinner on a rainy day? This monggo with kalabasa recipe will bring comfort to the dining table. You only need some vegetables and a few minutes to make it!
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