7/27/2019 Munggo Curry

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Munggo Curry

Preparation Time: 10 minutes

Cooking Time: 1 hour-1 hour and 30 minutesServing Size: 4 peopleI have always loved monggo guisado. Although I enjoy it prepared simply the traditional way, I also like to experiment with other versions. Monggo is easily adaptable and works with a lot of different flavors. This is one example. I add curry powder and coconut milk to make a curried version, and top it with fried onions. Other good condiments to serve alongside, as with a regular curry, are baconbits, chopped hard-boiled egg, or a dollop of yogurt with some minced garlic whisked through.Ingredients250 grams monggo beans (mung beans), cleaned and picked through for stones1 tablespoon vegetable oil1 white onion, chopped4 cloves garlic, chopped1-1 1/2 tablespoons curry powder1 large or 2 small potatoes, about 300 grams total weight130-150 gram bunch of dahon ng sili (chili leaves)1 cup coconut milkSalt and pepper to taste

For toppingVegetable oil2 white onions, slicedSalt to tasteExtra coconut milkPreparationPlace the washed monggo beans in a pot and add enough water to cover the beans by 1-2 inches. Bring pot to a boil and then lower to a simmer. Cook until the beans are soft. This will take anywhere from 30 minutes to 1 hour, depending on howold your monggo beans are. Check and stir occasionally to make sure nothing issticking to the pot. If the mixture looks like it is drying out, just add more water.When the monggo is fully cooked, you can start with your gisa (saut). Heat another

pot or a wok over medium high heat. When the pan is hot, add the oil. Add the garlic and onions and saut until the onions are soft and translucent.Add the cooked monggo to the pan, but not all the liquid. Add the potatoes, 1 tablespoon of the curry powder, salt, and pepper, and stir. Cover and cook until potatoes are soft, about 30 minutes. Taste and see if it needs more curry powder.The amount you use will depend on your curry powder as each blend differs in b

oth heat and intensity, so adjust accordingly.As soon as potatoes are soft, add the dahon ng sili and the coconut milk, and stir. Simmer for 5-10 minutes more until dahon ng sili is cooked and all the flavors are melded together. Taste and adjust seasoning.While your monggo is cooking, you can make the topping. In a small skillet, heata couple of swirls of vegetable oil. When the oil is hot, add the sliced onionsand saut, stirring, until soft and golden. You want some pieces to be just caram

elized and some to be very toasted. Season to taste.Serve the monggo in bowls, topped with the fried onions and an extra drizzle ofcoconut milk.