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Ginisang Monggo with Dilis

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…

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By: Vanjo Merano 3 Comments Published: 3/9/19

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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.

Monggo with Dilis Recipe Panlasang Pinoy

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.

Alternative Ingredients

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.

Monggo with Dilis

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”.

Cooking Tips

Monggo with Dilis Recipe

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.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Monggo with Dilis Recipe Panlasang Pinoy

Ginisang Monggo with Dilis

This is a recipe for Ginisang Monggo with Dilis.
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
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Ingredients

  • 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
US CustomaryMetric

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!

Nutrition Information

Serving: 3g Calories: 406kcal (20%) Carbohydrates: 64g (21%) Protein: 33g (66%) Fat: 3g (5%) Cholesterol: 22mg (7%) Sodium: 865mg (36%) Potassium: 2044mg (58%) Fiber: 17g (68%) Sugar: 9g (10%) Vitamin A: 11085IU (222%) Vitamin C: 45.5mg (55%) Calcium: 313mg (31%) Iron: 10.4mg (58%)
© copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Julia says

    Posted on 2/22/17 at 8:32 pm

    Hi, if I used the split-open monggo beans instead of the regular kind, wd I still need to soak them overnight?

    Reply
  2. Ruth Naylor says

    Posted on 1/7/17 at 10:15 am

    If no mung beans available, would be okay with lentils?

    Reply
    • Vanjo Merano says

      Posted on 1/7/17 at 10:43 am

      Dried lentils can be used. You can choose between dried green, brown, and French lentils. Please follow the same procedure.

      Reply

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