Comments on: Fresh Munggo / Mung Beans

By: beths

beths — Wed, 21 Jul 2010 02:34:15 +0000

hi mr munggo,, i like monggo very much,lalo na pag may halong ampalaya…wow i can eat a lot!! thanks for the information…. here in the Phillippines we eat a lot of monggo,, especially the ilocanos,,we love to plant monggo and eat,,just add ampalaya leaves to make it more palatable and to enjoy the savory taste of monggo

By: Jack Hammer

Jack Hammer — Tue, 02 Mar 2010 09:54:54 +0000

Ahhh….Munggo and Alugbatti or Okra or Upo Ginisang …specially with de-husked split moong dal…we also mix moong dal with red lentils dal….”Dal” or “Daal” is simply de-hulled and split beans or lentils while “Sabut” means whole. We also use Moong Dal with tender Fenugreek or Methi leaves, the best Methi is the two leaf cress. Bean Sprouts 1/2 a centimetre long, satueed with Onions, pureed fresh tomatoes, Ginger, Green Chilly, and a pinch of Asafoetida and a pinch of Turmeric is a delightful side dish. Truly the poor man’s best Veg Protiens.

By: Marketman

Marketman — Wed, 09 Dec 2009 08:47:56 +0000

emsy, it is already hard, but less dehydrated I would guess than “grocery” munggo. :)

By: emsy

emsy — Wed, 09 Dec 2009 07:20:36 +0000

At the risk of embarrassing myself, I’d like to ask if “fresh” munggo is already hard? Or is it softer than the ones sold in the groceries?

By: Divina

Divina — Wed, 05 Aug 2009 06:21:19 +0000

I haven’t seen fresh monggo. Interesting.