Ginisang Monggo with Dilis is sautéed mung beans and anchovies, with fish sauce and ground black pepper as seasoning. It is a version of my favorite monggo dish that I used to have every Friday when I was still residing in the Philippines. I am not sure when this practice started. I don’t have a clue as to what the reason was, but we were doing it anyway and I liked it.
How to Cook Ginisang Monggo with Dilis
The process starts by soaking mung beans in water until it softens. This usually takes a while. I do this a day ahead of schedule. Simply combine 1 part of mung beans with 2 ½ parts water. You’ll know that it is done when the mung beans can easily get squished.
Now, it’s time to cook it. We will saute onion, garlic, and tomato. Start by hearting cooking oil in a pan. Use your preferred type of cooking oil. Saute until the onion softens. The dried anchovies, which is known in the Philippines as “pinatuyong dilis” are added afterwards. Stir and add the soaked mung beans. Continue to saute for 3 minutes.
Ginisang monggo is a soupy dish. We’ll need lots of water for this recipe. Pour 2 cups of water to the mung bean mixture in the pan and let boil. Cover the pan and continue to cook until the mung beans are completely soft. Add more water and stir while mashing the beans. Cook until the soup becomes thick. Season with fish sauce and pepper. Finish by adding fresh spinach.
There are countless of alternative ingredients for ginisang monggo. In fact, a change of ingredient can be considered as a variation which has its own name.
Ginisang Monggo with Ampalaya is the dish that we are cooking today minus the anchovies. Instead, bitter gourd is added. This can be considered a vegetarian dish if salt will be used instead of fish sauce as seasoning.
Ginisang Monggo with Pork and Chicharon is a variation that makes use of pork. Small slices of pork are sauteed in onion, tomato, and garlic, and boiled until tender. Chicharon or pork rinds are also added during the cooking process for additional texture and flavor.
Ginisang Monggo with Shrimp is what I make during lent if I don’t feel like having anchovies. This can be in the form of fresh shrimp, or small dried shrimp known as “hibi”.
Mung beans can also be cooked directly without soaking. This will require more cooking time. Instead of sauteeing the beans after adding the anchovies, water needs to be added first. Boil the mung beans until tender.
It is important to always keep an eye on the pan. The beans absorb water in a fast pace. Add more water quickly as needed.
Dried fish can be used as a substitute for anchovies. Make sure to shred the meat from the bones first before adding. Cook the same way as indicated in the recipe below.
Try this simple and delicious Ginisang Monggo with Dilis recipe. Let me know what you think.
Ginisang Monggo with Dilis
- 1 ¼ cups mung beans soaked in water overnight
- 4 oz. dried anchovies dilis
- 1 piece tomato diced
- 1 piece onion diced
- 4 cloves garlic crushed
- 1 bunch spinach
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons patis fish sauce
- 3 cups water
- 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!