Ginataang Monggo with Langka
Ginataang Monggo with Langka
Ingredients
- 1 cup mung beans
- 3 cups water
- 1 tablespoon oil
- 1 head garlic, minced
- 1 onion, chopped
- 1 cup jackfruit, diced or shredded
- 1/2 cup coconut cream
- 1 cup coconut milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup malunggay leaves
Instructions
- 1
Place 1 cup of mung beans in a bowl. Add enough water to completely cover the mung beans. Let them soak overnight (at least 8 hours).
⏱️ 10 min
- 2
Drain the soaked mung beans. Transfer them to a pot and add 3 cups of fresh water. Bring to a boil over medium-high heat, then reduce heat and simmer until the mung beans are very soft, about 25-30 minutes. Once soft, set aside.
⏱️ 30 min
- 3
While the mung beans are cooking, heat 1 tablespoon of oil in a large pan or pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
⏱️ 2 min
- 4
Add the chopped onion to the pan and continue to sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min
- 5
Add the 1 cup of jackfruit to the pan with the sautéed aromatics. Sauté for 2-3 minutes, stirring to combine.
⏱️ 3 min
- 6
Add the previously boiled and softened mung beans to the pan with the sautéed ingredients. Stir well to combine all components.
⏱️ 1 min
- 7
Pour in the 1/2 cup of coconut cream and 1 cup of coconut milk. Stir all ingredients thoroughly to ensure everything is well mixed.
⏱️ 1 min
- 8
Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking. Let it simmer for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 5 min
- 9
Season the simmering mixture with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Stir to ensure the seasonings are well distributed.
⏱️ 1 min
- 10
Add the 1/2 cup of malunggay leaves to the pan. Stir until the malunggay leaves are fully combined and slightly wilted, about 1-2 minutes.
⏱️ 2 min
- 11
Remove from heat and transfer the Ginataang Monggo with Langka to a serving bowl. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ginataang Monggo with Langka
- 1 cup mung beans
- 3 cups water
- 1 tablespoon oil
- 1 head garlic, minced
- 1 onion, chopped
- 1 cup jackfruit, diced or shredded
- 1/2 cup coconut cream
- 1 cup coconut milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup malunggay leaves
Instructions
- 1
Place 1 cup of mung beans in a bowl. Add enough water to completely cover the mung beans. Let them soak overnight (at least 8 hours).
⏱️ 10 min - 2
Drain the soaked mung beans. Transfer them to a pot and add 3 cups of fresh water. Bring to a boil over medium-high heat, then reduce heat and simmer until the mung beans are very soft, about 25-30 minutes. Once soft, set aside.
⏱️ 30 min - 3
While the mung beans are cooking, heat 1 tablespoon of oil in a large pan or pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
⏱️ 2 min - 4
Add the chopped onion to the pan and continue to sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min - 5
Add the 1 cup of jackfruit to the pan with the sautéed aromatics. Sauté for 2-3 minutes, stirring to combine.
⏱️ 3 min - 6
Add the previously boiled and softened mung beans to the pan with the sautéed ingredients. Stir well to combine all components.
⏱️ 1 min - 7
Pour in the 1/2 cup of coconut cream and 1 cup of coconut milk. Stir all ingredients thoroughly to ensure everything is well mixed.
⏱️ 1 min - 8
Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking. Let it simmer for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 5 min - 9
Season the simmering mixture with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Stir to ensure the seasonings are well distributed.
⏱️ 1 min - 10
Add the 1/2 cup of malunggay leaves to the pan. Stir until the malunggay leaves are fully combined and slightly wilted, about 1-2 minutes.
⏱️ 2 min - 11
Remove from heat and transfer the Ginataang Monggo with Langka to a serving bowl. Serve hot.
⏱️ 1 min