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Monggo Guisado Curry-fied Recipe

Monggo Guisado Curry-fied! (Filipino-Inspired Mung Beans)

Shalini Adams
Filipino-Indian fusion, just like me!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dinner, Main Course
Cuisine Asian, Filipino, Fusion, Indian
Servings 4
Calories 359 kcal


For Cooking Separately

  • 1 cup green mung beans, whole, dried
  • 5 cups water, divided
  • 1/2 tbsp salt

For Sauteeing

  • 1 tbsp canola oil (or other neutral-flavored oil)
  • 2 large onions, minced, divided
  • 4 medium garlic cloves, minced
  • 1 1/2 inch ginger, grated
  • 2-3 green chilis, deseeded (adjust or don't deseed for your desired heat level and the type of chili you are using)
  • 2 medium tomatoes, deseeded and chopped, divided
  • green mung beans, cooked
  • 3 cups water
  • 2/3 cup coconut milk
  • 1 tbsp soy sauce (I use Kikkoman)
  • 1 1/4 tsp curry powder
  • 1/8 tsp black pepper
  • 1/2 tbsp fish sauce (optional)
  • 3 cups fresh spinach, moringa, chard or other leafy green (or sub frozen)


For Cooking Separately

  • Soak 1 cup of mung beans in 3 cups of water for 4 hours.
  • Drain the water and cook the mung beans with 2 cups of water and 1/2 tbsp of salt in a pressure cooker for two whistles (around 10 minutes on high flame). Let the pressure release on its own.
    Alternatively, you can boil it in a pot and it will take around 20 minutes to cook.
  • Drain the water from the mung beans and set aside.

For Sauteeing

  • Heat 1 tbsp of oil in a heavy-bottomed saucepan.
  • On medium flame, saute 1 large minced onion and garlic until fragrant. (You could also brown the onions first then add the garlic if you want a stronger Indian flavor.)
  • Add the grated ginger, green chilis and 1 large chopped tomato and let it cook for around 3-4 minutes.
  • Add 1 tbsp of soy sauce, 1 1/4 tsp of curry powder and 1/8 tsp of black pepper, then add in the cooked mung beans, mix it around and saute for 2-3 minutes. [This is why the dish's name literally means sauteed mung beans!]
  • Add 3 cups of water and 2/3 cup of coconut milk. Increase the flame to high and bring this to a boil, then let it simmer for around 10-15 minutes. You want the flavor of the spices and coconut milk to really get into those beans!
  • Add in the chopped onions and tomatoes and cook for around 2 minutes.
  • Add in your leafy greens and cook until desired doneness.
  • Add the fish sauce (if using) and adjust the consistency and seasonings to your taste. Do you like it thicker, soupier, creamier/more coconuty, maybe with more curry powder, black pepper or salt? Then you can cook it for longer or add coconut milk to make it thicker, or add water to make it thinner. If you are adding curry powder, cook it for a few minutes more. Curry powder that's "uncooked" is a little raw and harsh in flavor.
  • Serve with a bowl of rice. Brown rice tastes awesome with this dish!


Calories: 359kcalCarbohydrates: 46.7gProtein: 15.8gFat: 14.1gSaturated Fat: 9gPotassium: 1178mgFiber: 12.5gCalcium: 100mgIron: 5.6mg
Keyword curry, filipino, fusion, indian, vegan
Tried this recipe?Let us know how it was!