Ginisang Monggo with Dilis is a version of my favorite Friday monggo dish. We used to have mung beans every Friday in the Philippines for some reason that I still do not understand up to now. Whatever the reason was, I am still trying to keep the tradition alive even though I am outside of my beloved homeland.
This ginisang monggo recipe for today makes use of dilis or anchovies. I got these from one of my go to Asian stores on Niles, Illinois. I was planning to go to Seafood City in Chicago, I did not have enough time. We were excited about the newly opened Red Ribbon bake shop and the new branch of Jollibee in that location. Well, there is always tomorrow. I will make sure to swing by and get a glimpse of what is life like when your favorite food joints are within your reach. I just feel bad because there is Jolly hotdog is not part of the menu at Jollibee. The good thing is I am in Chicago, which is known for the best hotdogs in the US.
To be honest, I was thinking if I will use the dried anchovies that I got for monggo or should I make my favorite dilis pulutan, which is the spicy dilis. I decided to do both. I am cooking this monggo dish while enjoying this warm spicy dilis. I haven’t had this dish for a while, and I must say that I am glad that I took the extra time to make some today.
I am also excited with the monggo dish. In fact, it was really tasty. I’m just trying to prevent myself for eating more rice because I had more than enough for the day. However, I still had a 2 cups tonight. Oh well, next time I will remind myself to have this for breakfast with all the rice that I can indulge on. I’ll just adjust my daily rice intake by not eating rice for lunch and dinner.
Try this simple and delicious Ginisang Monggo with Dilis recipe. Let me know what you think.
Ginisang Monggo with Dilis
Ingredients
- 1 ¼ cups mung beans soaked in water overnight
- 4 oz. dried anchovies dilis
- 1 large tomato diced
- 1 medium yellow onion diced
- 4 cloves garlic crushed
- 1 bunch fresh spinach
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons patis fish sauce
- 3 cups water
Instructions
- Heat oil on a pot.
- Saute garlic, onion and tomato.
- Once the onion gets soft, add the dried dilis. Stir and cook for a minute.
- Add the soaked mung beans. Saute for1 to 2 mimutes.
- Pour-in water. Let boil. Cook in low heat until the mung beans gets soft and mushy. Note: you can add more water if needed.
- Sprinkle some ground black pepper and then add fish sauce. Stir.
- Add the spinach. Cook for 3 minutes.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
Ruth Naylor says
If no mung beans available, would be okay with lentils?
Vanjo Merano says
Dried lentils can be used. You can choose between dried green, brown, and French lentils. Please follow the same procedure.
Julia says
Hi, if I used the split-open monggo beans instead of the regular kind, wd I still need to soak them overnight?