Why is ginisang monggo usually served every Friday in Filipino households?

Have you ever wondered why ginisang monggo is usually served every Friday in Filipino households?

According to Kuya Kim’s report on “24 Oras," Friday, Pauline Coronel decided to make homemade bean sprouts, or "togue," from monggo seeds she had stored at home.

Instead of buying ready-made sprouts, she decided to grow them herself.

“Nagbida-bida ako, alala ko meron akong tirang monggo seeds. Instead na bumili ako, I just thought of doing toge, parang homegrown toge from the monggo seed,” Coronel said.

She soaked the mung beans in water and placed them by a window. However, when she checked on them the following day, she was surprised by the results.

“Nagulat na lang ako may dahon siya. Proud pa naman ako sa asawa ko kasi sabi ko gagawan kita ng toge from scratch. Pinakita ko sa kanya,” she said.

Monggo, scientifically known as Vigna radiata, belongs to the legume family, which includes string beans, peanuts, and other varieties of beans.

It is considered one of the most affordable sources of protein in the country and is rich in fiber, iron, potassium, and other essential nutrients.

Per Kuya Kim, it is common among Filipinos to cook and serve ginisang monggo on Fridays. There are two common explanations behind the practice. One is rooted in Catholic tradition.

“Noong panahon ng mga Kastila, maraming katoliko ang umiwas sa pagkain ng karne tuwing biyernes bilang pagunita sa pagkamatay ni Hesus. Dahil mayaman sa protein ang monggo at mas mura kaysa karne, kaya ito naging popular na pamalit sa mga meat dishes,” Kuya Kim said.

Another explanation is practicality.

“Isa pang rason, mas practical ito noong mga panahon wala pang refrigerator. Dati kasi, karaniwang namamalengke ang mga tao tuwing weekend. Pagsapit ng Biyernes, nauubos ang sariwang karne at gulay. Dahil hindi madaling masira at pwedeng itago ng matagalan ang tuyong monggo, ito naging madaling lutuin bago mamalengke,” he explained.

Some people also believe eating monggo might worsen rheumatism, which is why others prefer eating it on Fridays before the weekend. However, Kuya Kim noted that there is currently no strong scientific evidence proving that monggo directly causes rheumatism.

So what exactly happened to Pauline's would-be bean sprouts?

According to plant taxonomist Jayson Mansibang, the mung beans germinated after absorbing water. The key mistake was placing them near a light source.

“What happened doon sa video ay na germinate 'yung monggo seed kasi may water. Pero isang mistake na gawa nung uploader ay niligay niya malapit sa may light source. So ang mangyayari kasi doon magti-trigger 'yun sa formation or rapid development ng leaves,” he said.

“Sa toge kasi ang gusto natin 'yung crispy, 'yung wala pang pigment, tsaka parang baby seedling. Kapag toge kasi, ang standard practice ay ibababad sa tubig na malinis tapos dapat itatabi mo siya sa cool and dark place,” he added.

As for Pauline, she simply adjusted her plans.

Instead of making lumpiang togue, she cooked a different dish. The sprouted mung beans, meanwhile, found a new purpose.

"From monggo to houseplant, really quick," she said.

.—Jade Veronique Yap/CDC, GMA News