Mung Kiribath
Breakfast • Sri Lanka
About Mung Kiribath
Milk rice cooked with whole mung — Poya day offering.
How to Make Mung Kiribath (Traditional & Healthy Version)
Mung Kiribath, or Green Gram Milk Rice, is a cherished Sri Lankan breakfast dish that beautifully blends wholesome mung beans (mung ata) with creamy coconut milk and fragrant Sri Lankan rice. Deeply rooted in local tradition, it is considered a symbol of prosperity and is often enjoyed during auspicious occasions. However, Mung Kiribath is just as popular as a nourishing, everyday breakfast across Sri Lanka due to its satisfying flavors and health benefits. The dish offers a delicate, creamy texture balanced with the subtle nuttiness of mung beans. Its simplicity allows the natural flavors of coconut and rice to shine, while the mung beans add a gentle earthy note. Mung Kiribath is a wonderful example of the Sri Lankan approach to healthy, plant-based cuisine that is both comforting and filling. Its vegetarian and halal-safe profile makes it suitable for a wide range of diets, and it is often served with spicy lunu miris or a mild coconut sambol for added zest. Whether you are exploring Sri Lankan cuisine for the first time or seeking a wholesome breakfast, this dish is a delightful and authentic choice.
Ingredients(for 1 generous square (approx. 180g) per person)
- 1/2 cup White raw rice (Sudu haal)
- 1/4 cup Split mung beans (Mung ata)
- 1/2 cup Thick coconut milk (Pol kiri)
- 1 1/4 cups Water
- 1/2 tsp Salt
- 1 small piece Pandan leaf (Rampa, optional for aroma) - optional
- 1 tbsp Grated coconut (optional, for garnish) - optional
- 1 tsp Coconut oil (optional, for greasing) - optional
Instructions
- 1
Rinse the rice and split mung beans separately under running water until the water runs clear. Drain well.
5 minutes
Use fresh, clean water for rinsing to remove excess starch and impurities.
- 2
In a medium saucepan, dry roast the mung beans over low heat until they emit a nutty aroma and turn lightly golden. This enhances flavor and digestibility.
5 minutes
Stir continuously to avoid burning and ensure even roasting.
- 3
Add the rinsed rice, roasted mung beans, water, salt, and pandan leaf (if using) to the saucepan. Bring to a boil over medium heat.
3 minutes
Stir occasionally to prevent sticking to the bottom.
- 4
Reduce heat to low, cover, and simmer for 12-15 minutes until the rice and mung beans are soft and water is absorbed.
15 minutes
Do not lift the lid frequently; allow the grains to steam and become tender.
Why This Dish is Healthy
This healthy Sri Lankan Mung Kiribath recipe is low in calories (185 per serving) and uses wholesome ingredients without added sugars or saturated fats. The combination of mung beans and rice offers a complete amino acid profile, while coconut milk lends healthy fats that promote satiety. This dish is ideal for those seeking a balanced, vegetarian, and nutrient-dense breakfast that supports weight management and digestive health.
Mung Kiribath is packed with plant-based protein from mung beans, healthy fats from coconut milk, and complex carbohydrates from rice. It is a good source of dietary fiber, B vitamins, and essential minerals such as magnesium and potassium. Mung beans are known for their low glycemic index, making this dish suitable for sustained energy and blood sugar control. Coconut milk provides lauric acid and antioxidants, contributing to heart health and improved immunity.
Pro Tips
- 💡Tip 1: Roasting the mung beans before cooking enhances flavor and aids digestion.
- 💡Tip 2: Use fresh, thick coconut milk for the creamiest texture and authentic taste.
- 💡Tip 3: For easy serving, wet your knife or spatula before cutting the cooled kiribath into shapes.
Storage & Serving
Store leftover Mung Kiribath in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving with a splash of coconut milk or water to restore its creamy texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 185.0 kcal |
| Protein | 4.8 g |
| Carbohydrates | 28.0 g |
| Total Fat | 6.4 g |
| Fiber | 2.4 g |
