Canjica (Mung Bean)

In a large bowl, place the mung bean, cover with 3 liters of water, seal and let it rest for one day

Drain

In a pressure cooker, combine the mung bean and water, seal and cook on high heat until it starts to boil (when it starts to froth)

Reduce heat to low and cook until the mung bean becomes mushy (around 45 minutes)

Place the cooker under running water and let all the steam escape

Open the cooker and drain the liquid

Transfer the mung bean back into the pressure cooker, add the remaining ingredients and stir with a wooden spoon

Cook without sealing the cooker, on high heat, stirring occasionally, until the mixture becomes creamy (around 20 minutes)

Distribute the canjica among twelve small pots and serve hot or cold

180 calories per unit