This Linubihang Munggo (Mung Beans in Coconut Milk) is a hearty stew that is simple to cook, budget-friendly, and needs only a few simple ingredients!
Looking for more mung bean recipes? Try my delicious Sweet Ginataang Munggo or my Vegetarian Ginisang Monggo!
Jump to:
What is Linubihang Munggo?
Linubihang Munggo (Mung Beans in Coconut Milk) is a traditional Filipino stew that combines moong beans (aka mung beans) with creamy coconut milk. The word linubihan means “cooked in coconut,” and this dish is one of those comforting, home-cooked meals you’ll find simmering in kitchens across the Philippines.
It’s commonly enjoyed during Lent or as a meatless Monday dinner. While it’s deeply Filipino, this version could totally pass as an Indian-style moong dal with its thick texture and earthy vibes.
This vegan dish is naturally high in carbohydrates, magnesium, and potassium, making it a nourishing choice for the whole family. Pair it with brown rice or warm flatbread for a filling, nutrient-packed meal.
Health Benefits of Mung Beans
- Aids digestive health
- Promotes weight loss
- Lowers blood sugar levels
- Rich in healthy antioxidants
- Supports a healthy pregnancy
- Helps reduce blood pressure
- Lowers “Bad” LDL cholesterol levels
- Packed with vitamins and minerals
Substitutions
- Cup mung beans / whole mung beans – Sub with split mung beans or moong dal for quicker cooking
- Vegetable oil – Use coconut oil or olive oil for extra health benefits
- Tomatoes – Use fresh or canned (no-salt-added for low-sodium diets)
- Shiitake mushrooms – Sub with button, oyster, or even carrots for texture
- Salt and pepper – Add ground cumin, mustard seeds, or coriander for Indian-inspired flavors
- Water – Boost flavor with vegetable broth instead
- Fresh ginger – Optional but adds a nice kick; use 1 tsp grated
Variations
- Tangy – Finish with a splash of lime juice or calamansi
- Indian-style – Stir in turmeric, ground cumin, and mustard seeds
- Leafy boost – Mix in baby spinach or kale
- Protein-rich – Add tofu, tempeh, or chickpeas
- Herby twist – Garnish with fresh cilantro for brightness
Storage
Put leftovers in an air-tight container and refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a saucepan over medium heat until completely warmed through before serving.
Ingredients
Listed below are all the ingredients you will need:
- water
- green mung beans
- vegetable oil
- sweet onions
- garlic cloves
- tomatoes
- shiitake mushrooms (dried works well too)
- coconut milk
- salt
- ground black pepper
Instructions
In a large pot or saucepan, add water and mung beans. Over medium heat, bring the mixture to a boil and simmer for 35 minutes until the beans are soft and mushy. Remove mung beans from the pot and set them aside:
In a skillet over medium heat, add vegetable oil and saute sweet onions and minced garlic for 1 minute. Add the chopped tomatoes and sliced shiitake mushrooms:
Add the cooked mung beans, coconut milk, salt, and pepper, and bring the mixture to a boil, then reduce to a simmer for 2 minutes. Season with salt and ground black pepper to taste:
Serve immediately with steamed rice. Enjoy!
Top Tips
- Feel free to add coconut cream and ginger to this recipe.
- You may add more water to loosen the consistency and adjust the taste with salt or pepper as needed.
- For non-vegans: You may add dried anchovies, fish sauce, or any meat of your choice to this dish.
Frequently Asked Questions
Linubihang Munggo
Ingredients
- 6 cups water
- 1 cup dried green mung beans
- 2 tablespoons vegetable oil
- ½ cup sweet onions finely chopped
- 2 cloves garlic minced
- ½ cup tomatoes chopped
- ½ cup shiitake mushrooms, sliced
- 1 cup coconut milk
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a large saucepan or pot add water and mung beans.
- Over medium heat, bring the mixture to a boil and simmer for 35 minutes until the beans are soft and mushy.
- Remove mung beans from the pot and set aside.
- In a skillet over medium heat, add vegetable oil and saute sweet onions and minced garlic for 1 minute.
- Add the chopped tomatoes, sliced shiitake mushrooms, cooked mung beans, coconut milk, salt, pepper, and bring the mixture to a boil, then reduce to simmer for 2 minutes.
- Season with salt and ground black pepper to taste.
- Serve immediately with steamed rice.
Liz says
This is sooo good, you don't even miss the fried fish! But if you do want to add that flavor and your plant based, I used vegan fish sauce. It taste so similar, if not the same! 🤩
Julius says
We would add malunggay to this, which makes it healthier!