MONGO
This a fantastic vegetarian dish from the Philippines, which was given to me by a Filipina work colleague. There is a lot of oil, but skimping on that affects the flavour. Good on its own or with plain boiled rice. You can make this thick or soup-like, but either way it's delicious.
Provided by Glaswegian Robert
Categories Spinach
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the mung beans, and put in a pan with enough water to cover. Bring to the boil, simmer for a few minutes then take off the heat. Leave for an hour.
- Bring to boil again, turn heat to low and simmer for 1 1/2 hours or until the beans are tender.
- Heat the vegetable oil. When hot, put in garlic and fry until golden. Don't let it burn. Add the onions, and fry until they are translucent.
- Add the tomatoes and simmer until slightly reduced.
- Add the mung beans and simmer for 5 minutes, stirring occasionally. Add a LITTLE water if you think it looks too dry.
- Add the spinach, black pepper, salt and 1 tbs lime juice. Bring to a simmer until the spinach is cooked.
- Serve with olive oil and lime wedges to your own taste.
Nutrition Facts : Calories 369.3, Fat 18.3, SaturatedFat 2.4, Sodium 650.6, Carbohydrate 41.4, Fiber 12, Sugar 5.6, Protein 14.7
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