Ginisang Monggo is an ultimate comfort food and a staple in Filipino homes -hearty, savory, and nutritious!
- Prep Time: 5-8 minutes
- Cook Time: 25 minutes
- Total Time: 34 minute
- Yield: 2-4 people 1x
- Method: Stovetop
- Cuisine: Filipino
- 1 cup mung beans**
- 2 1/2 cups of water
- 1 tablespoon coconut oil
- 100 grams of tofu, diced
- 3–4 cloves garlic, minced
- 1 medium onion, minced
- 1 tablespoon ginger, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 bunch ampalaya leaves or malungay leaves*
- Presoak mung beans overnight so cooking will be faster.
- In a sauce pan over medium heat, add 2 cups of water in the pot, add mung beans and cook for about 20-25 minutes or until cooked. Strain and set aside. until it is cooked, strained and set aside.
- Heat a nonstick pan over medium heat with coconut oil and fry tofu until it’s lightly brown on both sides, then set aside.
- In the same pan, sauté garlic, onion, ginger. Add the cooked mongo beans, mixed, saute, and add water if you like the Ginisang Mongo soupy. Add salt and pepper.
- In another bowl, gently smash the ampalaya leaves in salt and remove the green juice to lessen the bitter taste.
- Add the ampalaya leaves on top of the mung beans, mix, then turn off stove.
- Season with salt to taste and best serve with hot steamed rice.
*if you’re unable to get ampalaya or moringa leaves, feel free to use spinach or mustard leaves.
**Soaking Time – 4-8 hours
Keywords: Vegetarian Ginisang Mongo