Ginataang monggo kheer

I mixed a Filipino and an Indian dish together and made ginataang monggo kheer! It’s a combination of ginataang monggo and kheer, but I think by doing so I accidentally rediscovered this Indian dish called Moong Dal Payasam.

Ingredients

• Mung beans
• Sticky rice
• Coconut milk
• Cinnamon sticks
• Cinnamon powder
• Cardmom
• Raisins
• Sugar or honey
• Nuts like pecans and cashews

Cooking

1. Put the mung beans, sticky rice, cinnamon sticks, and cardmom in some boiling water and let it simmer until the mung beans are cooked. Use a little water at first then add more as the mung beans cook and expand. It takes a while so keep stirring.
2. Once it’s cooked, add a can or two of coconut milk, sugar or honey, and add the raisins in as well. Cook until you get the right consistency (I personally like it to be thicker so I try to reduce the amount of water before I take it out of the stove.)
3. Add crushed nuts at the top, some cinnamon powder, and maybe drizzle some honey on it.