Mung Bean Coconut Porridge

This incredibly nourishing porridge is delicious for breakfast!  Popular in Indian, Chinese and Indonesian dishes, mung beans are said to be incredibly therapeutic, cleansing and detoxifying the body.
1 cup mung beans
4 1/2 cups water
1 cinnamon stick, 4” in length
1 piece ginger grated, 2” in length
1/2 cup maple syrup, or to taste
1/4 teaspoon salt
 1 teaspoon vanilla extract
 1 cup unsweetened coconut milk

Rinse mung beans and pick though them to remove any pebbles.  Add water, rinsed mung beans, grated ginger and cinnamon stick to a medium sized pot.  Bring to a boil, then turn down to a simmer for about 40 minutes or until mung beans are soft, slightly cracked open but not mushy.  Then add maple syrup, salt, vanilla and coconut milk, continuing to cook until the coconut milk is warmed.  Remove cinnamon stick and serve.

*Short on time, soak the mung beans over night to greatly reduce their cooking time. 
A deep bow of gratitude to my dear friend Destin for passing along this recipe.

5 comments to Mung Bean Coconut Porridge

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