Ingredients
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1 1/2 cups dried mung beans
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1 -1 1/2 cup onion, finely chopped
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2 tablespoons vegetable oil
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1/2 teaspoon salt
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1 -2 small fresh chili pepper, minced
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5 -6 garlic cloves, minced
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14 ounces coconut milk
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1 tablespoon soy sauce
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2 cups finely chopped chard leaves
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2 tablespoons fresh gingerroot, peeled and finely minced
Instructions
- Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
- While the beans are cooking, saute the onions in the oil with salt.
- When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
- Add the coconut milk and simmer for 5 more minutes.
- Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
- Remove from heat and serve (I like it with rice).