Ginisang Monggo with Kalabasa – Panlasang Pinoy

Nutty munggo. Sweet kalabasa. Leafy greens. Chicharon on top. This Ginisang Monggo with Kalabasa is a comforting bowl of goodness that hits right every single time.

Monggo is one of those dishes I grew up eating almost weekly. It’s affordable, filling, and always satisfying. But when you toss in some tender squash, a few greens, and top it with crispy chicharon, now that’s a version that feels extra special. This is the kind of dish that brings you straight back home, whether you’re eating it on a rainy day in the Philippines or during a chilly night wherever you are at now.

What is Ginisang Monggo with Kalabasa?

Ginisang Monggo with Kalabasa is a mung bean stew that’s common in Filipino households. The base starts with sautéed garlic, onions, and tomatoes. Munggo is simmered until soft and creamy, then joined by calabaza squash, leafy greens like malunggay or spinach, and seasoned with fish sauce and Magic Sarap. Topped with crispy pork rinds, it is a hearty and simple kind of dish that’s just as good with fried pork as it is on its own.

Ingredients for Ginisang Monggo with Kalabasa

• Mung beans – nutty and earthy legumes
• Calabaza squash – sweet, tender squash
• Salted dried shrimp (hibe) – adds a deep umami flavor
• Malunggay leaves – nutrient-rich leafy greens
• Spinach – adds freshness and color
• Tomatoes – adds acidity and sweetness
• Onion – aromatic and savory base
• Garlic – boosts aroma and flavor
• Pork rinds (chicharon) – adds crunch and savory richness
• Maggi Magic Sarap – enhances overall flavor
• Fish sauce – provides saltiness and umami
• Ground black pepper – for mild heat and spice
• Water – for boiling and softening the mung beans
• Cooking oil – for sautéing

How to Cook Ginisang Monggo with Kalabasa

1. Soak the munggo – Start by soaking the mung beans in water overnight. This helps them cook faster and turn creamy.
2. Sauté the base – In a deep pot, heat up some oil. Sauté the garlic until golden, then toss in the onions and tomatoes. Cook until everything softens and smells great.
3. Add the dried shrimp and munggo – Add the soaked munggo and dried hibe. Stir well to let the flavors come together.
4. Simmer until thick – Pour in fish sauce and water. Cover and let it simmer until the munggo becomes soft and the broth thickens. Add more water if needed.
5. Cook the kalabasa – Once the munggo is ready, add the squash. Let it simmer until tender but still intact.
6. Add greens and season – Throw in the malunggay and spinach. Let it cook for a minute. Season with ground black pepper and Maggi Magic Sarap. Stir everything together and serve hot with chicharon on top.

Best Ways to Enjoy

I like it best with a mound of steamed rice and a side of fried pork belly. Some folks go for daing or even tuyo with it. And if you want extra kick, drizzle a bit of patis or squeeze in some calamansi. You can even eat this on its own if you are trying to keep it light.

What Makes This Dish Stand Out

It is the combo of earthy, sweet, savory, and crispy that makes this dish comforting and exciting. The dried shrimp gives the broth a deep flavor, the kalabasa brings natural sweetness, and the greens keep it fresh. Then comes the chicharon, and that crunch on top takes everything to the next level.

Suggested Recipes

Caldereta – a rich and savory Filipino stew of tender beef simmered in tomato sauce fused with liver spread and peanut butter, loaded with potatoes, carrots, bell peppers, and olives, and finished with melted cheese for a creamy, deeply flavored finish
Chicken Liver and Gizzard in Oyster Sauce – Chicken liver and gizzards are simmered in a savory blend of oyster sauce, soy sauce, garlic, and onions until tender and flavorful.
Ginataang Kalabasa – a creamy Filipino stew featuring tender squash (kalabasa) and string beans gently simmered with pork belly in coconut milk, flavored with garlic, ginger, onions, shrimp paste, and fish sauce for a savory, comforting finish
Kinamatisang Baboy– a comforting Filipino pork soup gently simmered with juicy tomatoes, garlic, ginger, onion, and bok choy in a savory tomato‑based broth until tender and flavorful

Frequently Asked Questions

Can I use other greens?

Yes. Kangkong or pechay will work if you do not have malunggay or spinach.

Is it okay to skip the dried shrimp?

You can skip it, but it adds a lot of flavor. Use bagoong or more fish sauce to balance it out.

What can I do if the munggo turns too thick after a while?

Munggo naturally thickens as it sits, even off the heat. To loosen it up, add a bit of hot water or broth when reheating. You can also stir in a small knob of butter or a splash of coconut milk for added richness and a smoother texture.

Can I make this dish ahead of time?

Yes. It actually tastes even better after a few hours as the flavors continue to develop. Just keep it covered and reheat gently before serving. Add water if it gets too thick.

Is it okay to add meat to this dish?

Definitely. You can add pork belly, tinapa flakes, or even leftover lechon. Sear or fry the meat separately, then mix it in before serving or use it as a topping alongside the chicharon.

Give this Ginisang Monggo with Kalabasa recipe a try and see how a humble pot of munggo can turn into something truly special. It’s easy to make, big on flavor, and perfect for sharing with the people you love. Let me know how it turns out for you. Enjoy!

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Ginisang Monggo with Kalabasa

Thick mung bean stew with calabaza squash, malunggay, spinach, dried shrimp, and crispy pork rinds. A satisfying and nutritious Filipino comfort food perfect with rice.

Prep: 10 minutes minutes

Cook: 1 hour hour

Instructions

• Soak the mung beans in ½ quart water overnight.

  14 ounces mung beans, 1 ½ quarts water

• Heat 3 tablespoons of cooking oil in a deep cooking pot.

  3 tablespoons cooking oil

• Sauté the garlic until it starts to brown. Add the onion and tomato. Continue sautéing until softened.

  1 onion, 4 cloves garlic, 2 tomatoes

• Add the dried shrimp and soaked mung beans. Stir well.

  ¼ cup salted dried shrimp, 14 ounces mung beans

• Pour in the fish sauce and 1 quart of water. Cover and simmer until the mung beans are completely soft and the soup develops a thick consistency. Note: Add more water as needed.

  3 tablespoons fish sauce, 1 ½ quarts water

• Add the calabaza squash. Cover and continue cooking until the squash is tender.

  1 lb. calabaza squash

• Add the malunggay leaves and spinach. Cook for 1 minute.

  1 cup malunggay leaves, 2 cups spinach

• Season with ground black pepper and Maggi Magic Sarap. Stir well.

  ¼ teaspoon ground black pepper, 8 grams Maggi Magic Sarap

• Top with crispy chicharon.

  1 cup pork rinds

• Serve hot with fried pork belly and steamed rice.

Nutrition Information

Calories: 410kcal (21%) Carbohydrates: 60g (20%) Protein: 23g (46%) Fat: 10g (15%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 0.03g Cholesterol: 4mg (1%) Sodium: 828mg (35%) Potassium: 1407mg (40%) Fiber: 13g (52%) Sugar: 8g (9%) Vitamin A: 9395IU (188%) Vitamin C: 116mg (141%) Calcium: 332mg (33%) Iron: 6mg (33%)

© copyright: Vanjo Merano