A delightful and hearty dish combining mung beans, coconut milk, and chard for a nutritious and flavorful meal.
Rinse the mung beans under cold water and soak them in water for at least 4 hours or overnight.
Soaking the beans reduces cooking time and improves digestibility.
Drain the soaked mung beans and cook them in a large pot with fresh water until tender, about 40 minutes. Drain and set aside.
Cook the beans until just tender to maintain their shape in the stew.
Heat the vegetable oil in a sauté pan over medium heat. Add the chopped onion and a pinch of salt, and sauté until translucent.
Adding salt while sautéing onions helps draw out their natural sweetness.
Stir in the minced garlic, grated ginger, and sliced chili pepper. Cook for another 2 minutes until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Pour in the coconut milk and bring to a gentle simmer. Let it cook for 5 minutes to blend the flavors.
Stir occasionally to prevent the coconut milk from sticking to the pan.
Add the cooked mung beans to the coconut milk mixture, followed by the soy sauce and chopped chard. Cook until the chard wilts, about 3 minutes.
Adjust the seasoning with more soy sauce or salt to taste.
Remove from heat and serve the stew hot, optionally garnished with fresh herbs or a squeeze of lime juice.
Serve with steamed rice or crusty bread for a complete meal.
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