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
Step-by-step instructions
Step 1 · Rinse the rice and split mung beans separately under running water ...
Rinse the rice and split mung beans separately under running water until the water runs clear. Drain well.
Step 2 · In a medium saucepan
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.
Step 3 · Add the rinsed rice
Add the rinsed rice, roasted mung beans, water, salt, and pandan leaf (if using) to the saucepan. Bring to a boil over medium heat.
Step 4 · Reduce heat to low
Reduce heat to low, cover, and simmer for 12-15 minutes until the rice and mung beans are soft and water is absorbed.
Step 5 · Pour in the thick coconut milk and gently mix
Pour in the thick coconut milk and gently mix. Cook uncovered for another 2-3 minutes, stirring until you get a creamy, porridge-like consistency.
Step 6 · Remove from heat
Remove from heat. Discard the pandan leaf. Transfer the mixture to a greased plate or tray, spreading evenly to about 1 inch thickness.
Step 7 · Let it cool for 5 minutes
Let it cool for 5 minutes, then cut into diamond or square shapes. Optionally, garnish with grated coconut before serving.
Why this recipe 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.
A note on tradition
Mung Kiribath holds a special place in Sri Lankan culture, often prepared for Sinhala and Tamil New Year celebrations, weddings, and other auspicious events. However, it is just as beloved as a daily breakfast or lunch, especially in households seeking a nutritious start to the day. Its origins are deeply intertwined with Buddhist and Hindu traditions, where milk rice symbolizes new beginnings and prosperity. In every Sri Lankan region, Mung Kiribath is served to mark happy occasions, making it both a festive and everyday favorite.