Ginataang Munggo with Dilis: A Filipino Comfort Food Recipe

Ginataang Munggo with Dilis: A Filipino Comfort Food Recipe

Ginataang munggo with dilis is the ultimate Filipino comfort food — creamy coconut milk-braised mung beans paired with the salty crunch of dried anchovies. It's hearty, budget-friendly, and deeply satisfying. Traditionally served on Fridays during Lent, it has earned a permanent spot in everyday Filipino cooking year-round.

What Is Ginataang Munggo?

Ginataan means cooked in coconut milk (gata). Munggo refers to mung beans — small green legumes that are a Filipino pantry staple. When combined with dilis (dried anchovies), the natural saltiness of the fish seasons the entire dish while adding a crunchy, savory contrast to the creamy beans. The result is a one-pot meal that's as nourishing as it is flavorful.

Ingredients

  • 1 cup dried mung beans (munggo), rinsed
  • 1 pack Jivanya Dried Boneless Dilis or Jivanya Small Dilis (Anchovies)
  • 1 can (400ml) coconut milk
  • 3 cups water or broth
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons cooking oil
  • 1–2 cups malunggay (moringa) leaves or spinach
  • Fish sauce (patis) or salt to taste
  • Black pepper to taste

How to Cook Ginataang Munggo with Dilis

Step 1: Toast the Dilis

In a dry skillet over medium heat, toast the dilis for 1–2 minutes until crispy and fragrant. Set aside. This step intensifies the flavor and keeps them crunchy as a topping. Alternatively, fry briefly in a small amount of oil for extra crispiness.

Step 2: Sauté the Aromatics

In a medium pot, heat oil over medium heat. Sauté garlic until golden, then add onion and cook until softened, about 2–3 minutes.

Step 3: Cook the Mung Beans

Add the rinsed mung beans and water (or broth) to the pot. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the beans are soft and beginning to break down. Stir occasionally and add more water if it gets too thick.

Step 4: Add the Coconut Milk

Pour in the coconut milk and stir to combine. Simmer on low heat for another 5–7 minutes until the broth is rich and creamy. Do not boil vigorously after adding coconut milk — it can cause it to curdle.

Step 5: Season and Add Greens

Season with fish sauce or salt and black pepper to taste. Add the malunggay or spinach and stir until just wilted, about 1 minute. Remove from heat.

Step 6: Serve

Ladle into bowls over steamed white rice. Top generously with the toasted or fried dilis for that signature salty crunch. Serve hot.

Tips for the Best Ginataang Munggo

  • Soak the munggo — soaking the mung beans for 1–2 hours before cooking cuts the simmering time in half.
  • Don't skip the dilis toasting — raw dried anchovies are chewy; toasting unlocks their full savory flavor and crunch.
  • Add pork or shrimp — for a heartier version, brown some pork belly slices or add fresh shrimp along with the coconut milk.
  • Use full-fat coconut milk — it gives the dish its signature creamy richness. Light coconut milk will work but the broth will be thinner.
  • Malunggay is the classic green — but spinach, kangkong (water spinach), or ampalaya leaves all work beautifully.

Why Dilis Makes This Dish

The dilis isn't just a garnish — it's the soul of this dish. Its intense saltiness means you need less added seasoning, and its crispy texture contrasts perfectly with the silky, creamy munggo. Using quality dried anchovies makes all the difference. Jivanya Dried Boneless Dilis is cleaned and ready to use — no fussy prep required.

Where to Buy Dilis for This Recipe

Ready to cook? Shop authentic Filipino dried anchovies delivered to your door:

Explore our full collection of Filipino dried fish and pantry staples for everything you need to cook authentic Filipino food at home.

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