It's munggo day!

WHY DOES MUNGGO COOKED ONLY ON FRIDAY EVERY DAY?

Rich or poor, guisadong munggo is loved by everyone. From the cafeteria and the sidewalk and to the vendors being eaten by employees outside their offices.

When I was young and to this day, I often notice there in the favorite if carinderia near us their grilled legume store on Fridays. This carinderiang is what I often buy a dish for my dinner when I get home from school. To this day, they still cook legumes for sale every week. When I get stressed sometimes, even though I don't like stewed legumes, I buy them to make a dish because it is cheaper compared to others served in their carinderia.

I noticed that the combination of ingredients and style varies as they make it. There is a mixture of shallow or a mixture of dry. Misan is the horseradish ingredient, sometimes the talalaya talbos. Sometimes with bloated and chicharon, sometimes with hibi or fresh shrimp. When I buy stewed legumes, my partner is always fried galunggong, fried tinapa,, or sapsap.

They call it different, depending on where you eat: Mongo soup with moringa (legume with malungay); Filipino mongo soup with chicharon; Cream of mongo soup; Green native mung bean sautéed with onions and tomato with chili leaves and topped with tinapa bits and pork; Munggo with bagnet, tinapa and talbos of ampalaya. It's up to the cook what style he wants to do.

But did you know that stewed legumes are only cooked every Friday? There are canteens in companies, schools, vendors or even carinderias like our carinderia that cook legumes every Friday. This is a puzzle for saken. What’s so significant about a goat’s head? ” Is it better to eat when cooked on a Friday? Is there any superstition about it. Or the price of legumes is cheaper every Friday.

Here in our country cooking mung beans every Friday is a tradition that we have inherited from India. This tradition has been passed down through generations since ancient times.

Why is it that every Friday the roasted legumes are cooked?

Some answered and this is their theory.

"Legumes are high in protein so they should not be served on Mondays, Tuesdays, Wednesdays and Thursdays, especially for the elderly because it is difficult to work with rheumatism."

With the amount of theory I decided to do some research and this is what I discovered:

Cooking on Fridays comes from the Catholic tradition that on good days, especially good Fridays, it is forbidden to eat or eat meat. So back then, on Good Friday the most often cooked dish was legumes. Over time, Filipinos have become accustomed to this kind of work so even if it is not a good Friday, legumes are still often served. That's it, it's just amazing with so many vegetables, why legumes?

What if a woman is pregnant and looking for it and it just happens to be on Saturday ...... so she will be patient for about a week?

For you, why do you cook legumes only on Fridays?