Its quite cold today and I’m craving for soup and— (drum roll please) BEANS.
Mung bean soup (Monggo Beans) is one of my favorite dishes partly because it brings back childhood memories of how my mom makes it for lunch during rainy days.
You can add different kinds of leafy veggies and it will still be fine. I have been making this dish, Vegan Mung Bean Soup with Bitter Melon Recipe, for quite sometime now. Malabar spinach. Green Mung Beans. Bitter Melon. Scary, right?
The soup is thick and the creaminess comes from the coconut milk. The bitterness of the bitter melon (bitter gourd or bitter squash) will disappear and it will just blend with the rest of the flavors.
Its healthy, hearty and delicious!
- 1½ cup whole green mung beans
- 10 cups water
- 1 can (400ml) coconut milk
- 1 bunch pulled malabar spinach
- 1 cup bitter melon (sliced thinly)
- 1 tsp minced garlic
- 2 tsp minced onion
- 4 tsp salt
- 2 tsp vegetable oil
- ½ tsp dry rosemary
- Wash Mung beans twice. Drain the mung beans and cook in a medium size sauce pan with the indicated amount of water. It takes around 40-55 minutes to cook.
- Add coconut milk and salt then simmer for 15 minutes.
- In a separate sauce pan, Heat the oil and add garlic, onion, bitter melon, and rosemary. Stir fry for 3 minutes. Mix well and don't allow it to burn.
- Place the cooked beans with the remaining water into the saucepan where we sauteed. Add malabar spinach and simmer for 5 minutes.