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Mungunzá with peanuts, served in a rich spicy sauce
Sweet and savoury bean dish topped with crunchy peanuts

Mungunzá with peanuts

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Mungunzá (or Munguzá) is originally a Brazilian corn dish, but this version with mung beans and coconut milk evokes the world of Indian 'Payasam' or a rich dahl. The creamy coconut, earthy mung beans, and crunchy peanuts meet to form a nourishing, warming one-pot meal that can carry both sweet and savoury notes.
🕒 Prep Time 15 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Afro-Brazil / Indian Fusion

Ingredients

Equipment Needed

  • Saucepan for cooking
  • Frying pan for frying
  • Sieve for washing beans

Allergen Information

⚠️ Peanuts

Instructions

1 ✓

Wash mung beans thoroughly, then boil in three times the amount of water. Cook for approx. 25-30 minutes until beans split and become soft.

Tip: Beans are ready when you can crush them against the roof of your mouth with your tongue.
2 ✓

Meanwhile crush peanuts roughly. Finely chop onion, grate garlic and ginger.

Tip: Crunchy texture of peanuts will contrast with creamy bean stew.
3 ✓

In a saucepan heat oil and fry onion until translucent. Add garlic, ginger, turmeric and coriander, fry for half a minute.

Tip: Frying spices in oil 'wakes up' the aromas.
4 ✓

Pour cooked beans (with cooking water if not too much) into spiced base, and add coconut milk.

Tip: Fat content of coconut milk makes dish silky and full (emulsion).
5 ✓

Simmer on low heat for another 10-15 minutes until thickened. Salt to taste.

Tip: If too thick, dilute with water to desired consistency.
6 ✓

Serve sprinkled with crushed peanuts and drizzled with lime.

Tip: Lime acid brightens the fatty, sweetish taste of coconut milk.

Recipe FAQ

Do I need to soak mung beans?
Not necessarily, but if soaked for 2-3 hours, they cook in half the time.
Can I make it sweet?
Yes, if you omit onion/garlic and add more sugar/cinnamon, it's excellent as dessert.

Ingredients

  • 200 g Dried mung beans
  • 80 g Roasted peanuts (unsalted)
  • 1 head Red onion
  • 2 cloves Garlic
  • 1 cm Fresh ginger
  • 400 ml Coconut milk (canned)
  • 1 tsp Turmeric
  • 1 tsp Ground coriander
  • 2 tbsp Oil
  • 1 tsp Salt
  • 0.5 pc Lime juice