Good evening to all my dear Hive friends!
Mung bean mallung is a humble yet deeply satisfying dish that reflects the essence of traditional Sri Lankan home cooking. Mung beans are nutritional powerhouses, rich in plant-based protein, fiber, and essential nutrients. When combined with freshly grated coconut, onions, green chilies, and a mix of local spices, they transform into a warm, mildly spiced mallung that is both comforting and wholesome.

This dry stir-fried dish is perfect to be served as a delightful accompaniment to rice and curries. It’s a wonderful way to incorporate legumes into your meals, keeping things simple yet flavorful.

Required Ingredients...

🍀 Boiled and mashed mung bean.
🍀 1 Cup of Grated Coconut.
🍀 1/2 Teaspoon of turmeric powder.
🍀 1/2 Teaspoon of Mustard powder.
🍀 Salt as needed.
🍀 Dried baby shrimp 20g.
🍀 A finely chopped onion.
🍀 4 cloves garlic.
🍀 2 or 3 cinnamon sticks.
🍀 2 green chilies.
🍀 Curry leaves.
🍀 2 Tablespoon of coconut oil.

Method of making....

First, take a mortar and pestle, and add salt, green chilies, curry leaves, garlic, and cinnamon. Pound them well into a paste.

Next, add turmeric powder, maldive fish flakes, and freshly scraped coconut to it, and pound everything well together.

Next, take a pan and add about two tablespoons of coconut oil and heat it well over the stove. Once the oil is hot, add the sliced onions, pieces of dried red chilies, cinnamon, and dried baby shrimp, and sauté them for a while.
Then, add the coconut mixture to it as well.

Finally, add the boiled mung beans and mix well. Cook for about a minute and then remove from the stove.

Once the mung beans are gently tossed with the coconut mixture and infused with the aroma of curry leaves and mustard seeds, you’re left with a nourishing mallum full of texture and flavor. It’s best served warm, alongside steamed rice and perhaps a tangy sambol or a spicy curry. Whether for a weekday lunch or a wholesome dinner, this mung bean mallum offers a balanced and fulfilling addition to your table—comforting, nutritious, and deeply rooted in our culinary heritage.

Happy cooking!
Thank you reading
Have A nice day.
Best Regards,

Samadi Madushanki .