I’ve become slightly obsessed with mung beans since studying Ayurveda with Pukka! And preferring a warming and protein-rich breakfast, here is one of favourite porridge blends for the winter months. It’s also delicious before bed when I fancy something sweet after a light supper.
I like a big bowl, so reckon these quantities will serve 2-3 – it completely depends on your appetite!
250g dried mung beans (soaked for 2-4 hours, or overnight)
4.5 cups water
1 can unsweetened full fat coconut milk
2 or more dates (soaked for 1 hour in a little water), or a drizzle of maple/rice syrup to taste
1 cinnamon stick
1 x 2 inch piece of fresh ginger, grated
Pinch of sea salt
1 tsp vanilla extract
- Soak the mung beans and dates separately. Rinse the mung beans before using, but retain the water used for soaking the dates (if using) as this is deliciously sweet! Add the beans to a pan.
- If using, chop the hydrated dates into small pieces then add with their soaking water to the mung beans.
- Cook the mung bean and date mixture in the water, and include the cinnamon and ginger if using. Be careful to cook only until the beans are tender – not split and mushy. It wont take long, particularly if you have soaked them overnight.
- Add the vanilla extract, salt and syrup now, if using.
- Then, stir in the coconut milk – enough for your tastes (again this is a personal thing) and heat until hot. This will only take a couple of minutes.
- Remove the cinnamon stick, and serve.
- Top with any added extras you might fancy… cacao nibs, coconut chips etc.