Mung kiribath is another traditional food from Sri Lanka, Kiribath is our ceremonial food which we cook for any festival or special occasion. But I haven’t seen Mung Kiribath much in a festive table. Anyway this is a good & healthy dish as breakfast.Also it is easy to cook.
I have posted this recipe earlier, but I don’t like the picture. Most of my food pictures are while rushing. Even I have a DSLR camera, I don’t get chance to operate it after cooking. I read about food photography, but no time to do experiment….Oops anyway I love my compact camera much because it helps to take my all food pictures in few minutes.
Yesterday I cooked Mung Kiribath again & could get a better picture than earlier. So I want to share it again, also with the recipe.
I can see most Sri Lankans visit my earlier post about Mung Kiribath via google search, but this post was not much popular among my fellow blogger friends  as that time I didn’t have much followers.
So here I am posting the same recipe with new pictures & with some alterations.
Thanks Archana of The Mad Scientist’s Kitchen for your ongoing event. That reminded me about some of my old posts.
Actually my earlier recipe is as I found over searching. But yesterday I increased the quantity of Mung ata (mung beans) & I found it is tastier.
Here is the recipe:
Ingredients (2 servings)
1 cup of raw white rice
1 cup Mung beans (mung ata)
Thick coconut milk of a coconut
Salt to taste.

Method
Soak mung beans(green grams) in water overnight.

When it is softened after overnight or after 4-5 hours, we can cook the rice.
Wash rice and mung beans(green grams) and add them together to a rice cooker or a pan.

Add correct normal amount of water to boil rice, but again add 1/2 cup of water more.(because we need the rice to be sticky)
Until the rice is cooking, prepare the coconut milk mixture.
For the thick coconut milk, add salt. Stir well. Taste for the salt.

When the rice is done add coconut milk and stir well
Add more salt if required.

Cook again for a few more minutes until the coconut milk is absorbed.

After the rice is cooked, flatten in a plate
& cut in to pieces or use a bowl or a mould to make rice pieces into a different shape.(traditionally it is diamond  in shape)
Sending to CWS-Mung Beans
Is this not a tasty & healthy,quick & easy breakfast?For me,Milk rice is the easiest dish in Sunday morning.Even I can cook it with sleepy eyes. 🙂 so I am linking with the event ‘Fast Food-not Fat Food’