Coconut milk rice mixed with mung beans full of flavor.

Wishing all my dear friends a wonderful day! I hope you’re all doing well. Today, I’m excited to share a delicious dish that I prepared for breakfast this morning—a flavorful and nutritious Sri Lankan meal of mung bean coconut milk rice (mung eta pol kiri bath). This comforting dish combines the creamy richness of coconut milk with the delightful taste of mung beans, often enjoyed as a festive specialty.

This fusion not only brings a delicious taste but also offers a balanced meal filled with essential nutrients like complex carbohydrates, proteins, and vital minerals. Let’s go through the step-by-step process to create this simple yet nutritious dish—perfect for anyone who wants to enjoy a wholesome and tasty meal!

Materials Used.

150g of white rice.
70g of mung beans soaked for 8 hours and drained.
300ml of condensed coconut milk.
300ml thin coconut milk.
Water.
Salt powder to taste.

The cooking process as follows.

Now, let’s get ready to prepare this delicious coconut milk rice. First, take the rice and place it in a suitable bowl. Rinse it with water several times to clean it thoroughly, then transfer it to a cooking pot. Next, add the mung beans to the same pot. Pour in thin coconut milk 300ml and place it over the stove, cooking until most of the water evaporates.

In the meantime, add about a teaspoon of salt to the thick coconut milk and mix well until it dissolves.

Next, once the rice on the stove is fully cooked, add the thick coconut milk mixture to the rice and mix it thoroughly. Continue to cook until the coconut milk has fully blended in and the mixture has thickened. Once done, transfer it onto a tray.

Next, while it’s still warm, spread the mixture thinly and cut it into pieces. Then, let it sit for a while to cool down. This will help the pieces become firmer and easier to handle.

So, we’ve completed this delicious recipe! This is a popular Sri Lankan dish, especially prepared for festive occasions, and it’s perfect for breakfast. You can enjoy it paired with any type of curry or sambol. I hope you’ll try making it this way as well. So, I’ll say goodbye for now. Have a wonderful day!