Authentic Sri Lankan Mun Kiri Bath (Mung Bean Milk Rice)
A rich, creamy, and wholesome Sri Lankan staple. Mun Kiri Bath combines soft white rice with tender mung beans simmered in coconut milk, traditional for celebrations or a nourishing morning meal.
Ingredients
- Mung Eta (Mung Beans / Green Gram)1 portion
- White Rice3–4 portions
- Thick Coconut Milk (or heavy coconut cream)1–2 cups
- SaltTo taste
Taste as you go. Traditional Hela cuisine balances heat, salt, and acidity by feel — trust your senses.
Method
Prep: Thoroughly wash and clean both the Mung Eta and the white rice in cold water.
Boil the Mung Eta: Place the cleaned Mung Eta in a large pot, add enough water to cover them completely, and cover with a lid. Cook over medium heat until they begin to soften, as mung beans take longer to cook than rice.
Add the Rice: Once the Mung Eta is partially cooked (boiled but not completely soft), add the washed white rice into the pot. Lower the heat, cover, and cook until both the rice and mung beans are tender and the water is absorbed.
Add Coconut Milk: Dissolve salt into the thick coconut milk to taste. Pour the salted coconut milk into the rice and mung bean mixture. Stir gently to combine all ingredients evenly.
Simmer: Continue to cook over low heat for a few more minutes until the liquid is fully absorbed and the mixture turns rich, sticky, and creamy.
Shape and Serve: Transfer the hot Mun Kiri Bath onto a flat platter or tray. Use a flat spoon (or a piece of banana leaf) to press and flatten it evenly. Allow it to cool slightly, cut into classic diamond or square shapes, and serve warm.
Serving Suggestion: Best enjoyed with spicy Lunu Miris, sweet Seeni Sambol, or traditional Jaggery (Hakuru) for a perfect sweet-and-savory balance!