Ginisang Monggo (Sautéed Mung Beans) with Kalabasa (Squash) and Malunggay (Moringa) is a classic Filipino comfort food—nutritious, affordable, and perfect for "Meatless Fridays" or rainy days.
Here is a foolproof recipe that results in creamy beans, tender squash, and vibrant greens.
Ginisang Monggo with Kalabasa & Malunggay
Prep time: 10 mins (plus soaking time)
Cook time: 45–60 mins
Serves: 4–5
Ingredients
The Base:
1 cup Mung beans (Monggo), rinsed
5-6 cups Water (for boiling and soup)
2 cups Kalabasa (Squash), cubed
2 cups Malunggay leaves, removed from stems
The Aromatics & Flavor:
2 tbsp Cooking oil
4 cloves Garlic, minced
1 medium Onion, chopped
2 medium Tomatoes, chopped
1 tbsp Fish sauce (Patis) or salt (to taste)
¼ tsp Black pepper
Optional Protein Add-ins:
150g Pork belly (liempo), sliced into small strips
½ cup Shrimp (shelled or unshelled)
½ cup Chicharon (crushed) or Tinapa (smoked fish) flakes for topping
Instructions
1. Soften the Monggo
In a deep pot, combine the mung beans and about 4 cups of water.
Bring to a boil, then lower the heat to a simmer. Cook for 30–45 minutes or until the beans have burst open and are soft.
Tip: If the water dries up before the beans are soft, add more water (1 cup at a time).
Texture check: If you like a thicker soup, mash some of the beans against the side of the pot with a ladle.
2. Sauté the Aromatics (The "Gisa")
While the beans are simmering, heat oil in a separate pan or wok over medium heat.
Sauté the garlic until golden brown, then add the onions and cook until translucent.
Add the tomatoes and mash them while sautéing until they are soft and release their juices.
(If using Pork): Add the pork strips now and cook until browned and fat renders.
Add the fish sauce (patis) to the sautéed mixture. This technique allows the flavor to absorb better than adding it at the end.
3. Combine and Simmer
Pour the sautéed mixture into the pot of soft mung beans. (Or, if your pan is big enough, pour the boiled beans into the sauté pan).
Add the remaining water (start with 1-2 cups) depending on how soupy you want it.
Bring to a gentle boil.
4. Cook the Kalabasa
Add the cubed kalabasa. Simmer for about 5–8 minutes.
Important: Do not overcook the squash, or it will dissolve into the soup (unless you prefer it that way for a thicker consistency).
(If using Shrimp): Add the shrimp 2 minutes before the squash is done.
5. Finish with Malunggay
Taste and adjust seasoning with salt or pepper.
Turn off the heat.
Immediately toss in the malunggay leaves. Stir well and cover the pot. The residual heat will cook the leaves perfectly without turning them brown or mushy.
(Optional): Top with crushed chicharon or smoked fish flakes just before serving.
3 Tips for the Best Monggo
The "Soak" Trick: If you have time, soak the mung beans in water for at least 3 hours (or overnight) before cooking. This drastically cuts boiling time to just 15–20 minutes.
Flavor Depth: If you have leftover Tinapa (smoked fish), flake the meat and add it during the sauté step. It adds a smoky, savory depth that pork cannot replicate.
Creaminess: If you want a thicker, creamier broth but don't want to overcook the beans, take 1/2 cup of the cooked squash, mash it with a fork, and stir it back into the pot.
In Filipino cuisine, Ginisang Monggo is almost always served with a "dry" and salty fried partner to contrast the creamy, savory soup. This combo is often jokingly referred to as the "ultimate comfort meal."
Here are the best fried dishes to pair with your Monggo, along with quick tips to make them delicious.
1. Fried Galunggong (The Classic Pair)
This is the undisputed champion of Monggo pairings. The saltiness and crispiness of the GG (Round Scad) cut through the richness of the beans.
Quick Tip: Score the fish (make diagonal cuts on the side) before rubbing with salt. This helps the salt penetrate and makes the skin crispier.
Best Dipping Sauce: Toyomansi (Soy sauce + Calamansi + Chili).
2. Pinoy Pork Chop
Simple, thin-cut pork chops are a hearty addition if you want a more filling meal.
Quick Marinade: You don’t need fancy batter. Marinate the chops in soy sauce, calamansi (or lemon), garlic, and pepper for 20 minutes before frying. This gives it that dark, caramelized savory crust.
Fry Tip: Make small slits on the fat cap (the white edge) of the chop so the meat doesn't curl up in the pan.
3. Daing na Bangus (Fried Milkfish)
If you prefer boneless fish with a punch of garlic, this is excellent. The vinegar-garlic flavor profile of the fish complements the earthy flavor of the Monggo.
Cooking Tip: Fry the skin side first! Keep the heat medium-high to ensure the skin gets crispy without burning the garlic marinade.
4. Lechon Kawali (Crispy Pork Belly)
If you are adding chicharon to your Monggo, you can skip that and just serve Lechon Kawali on the side instead.
Shortcut: If you don't want to deep fry, you can achieve a similar result by air-frying boiled pork belly cubes at 200°C (400°F) for 15–20 minutes until puffed and bubbly.
5. Pritong Talong (Fried Eggplant)
For a fully vegetarian meal that doesn't feel like "diet food," fried eggplant steaks are delicious.
Serving Style: Fry slices of eggplant until golden brown and serve them with Bagoong Alamang (sautéed shrimp paste) on the side. The salty bagoong is magic with the Monggo soup.
Don't Forget the Dipping Sauce!
Since fried dishes can be dry, a good sawsawan (dip) is essential.
Spiced Vinegar: Vinegar, crushed garlic, chopped onions, salt, pepper, and siling labuyo (chili).
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