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 whole green mung beans, soaked and rinsed
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.

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  • I made this for breakfast this morning! It was good, but too mushy…I soaked the beans overnight to save time today, but I think I’d like it better if they were less cooked. The taste is great, though, and I’m going to try it mixed with my regular oatmeal. Thanks for sharing!

  • Yummm. Samia and I had it for breakfast today. We heeded Jessica’s advice and didn’t soak the beans, still found them soft. Given that I’m currently obsessed with complete proteins I made a pot of brown rice to go with it. The rice added a great texture.


  • glad you enjoyed it! @H, great idea to add brown rice. i reduced the water, used half mung beans and half brown rice, and i liked it much better this way! thanks!

  • Ooo. Klo pesan online ke toko asia min.75 eur aku harus kupmluin daftarnya dulu nih .. Di Belanda sih pastinya lebih byk toko asia ya Pie, minggu lalu aku ke toko India cari kerupuk Indonesia ga nemu.