Mung Bean Godshem (Goan sweet bean-pudding)

Mung Daal is a versatile pulse or legume and is used quite often in Goan cooking.  It is used in preparing both main dishes and sweets, and can also be sprouted and used both in salads and cooked meals.  Godshem is a sweet made in Goa that is characteristically cooked with coconut milk and Goan jaggery, which gives this dish its inimitable flavors and consistency.  The jaggery also imparts a rich dark color to the Godshem.
The Moong Bean has supposedly been a highly revered bean in Ancient India and has been a part of traditional Aryuvedic diets in India since Ancient times.  So go ahead and indulge, you will also be getting many nutritional and holistic benefits!
While reading up on this incredible bean I came across this myth which will surely encourage you to include more mung beans in your diet....

"The Ancient Myth of the Mung Bean
Long ago in India, there lived a very saintly person. Mung beans and rice with yogurt was his entire diet (today known as ‘khichari’). He would make it each night and eat it for breakfast the next morning. This man was a radiant light, just from the food he ate. People would come from all over to be healed by him. Each morning they would form a line outside his door. Whatever sickness they had, he would give them mung beans and rice with yogurt and they would be cured! Since then, mung beans have also been called the “food of the angels,” the sattvic, heavenly food of yogi’s. You can live simply by eating this diet alone for years and be very healthy."
https://www.greenmungbeans.com/green-mung-beans/

Ingredients

1 cup dry Mung Beans
1 3/4 cup of coconut milk (canned is fine)
1 pyramid of jaggery grated about 90 g (adjust more or less to one's desired sweetness)
(Note: I had some jaggery/coconut mix leftover from the patoleos which I used instead)

Method

Wash, rinse and soak the beans overnight in a large container.  Leave enough water over the beans as they will absorb the water overnight.

The next day drain the beans.  Put into a pan and just cover with water.  Bring to a boil, reduce heat  and cook till beans are soft, but firm (not mushy).  If the water is drying up before being fully cooked, add some more boiling water to the pan and continue cooking.

 Add the coconut milk and bring to a boil

Lastly add the jaggery and cook for 2 minutes to incorporate all the flavors.  Remove from stove. Cover and let sit for about 10 minutes.  Serve warm or cold.

Approximate Nutritional Values per serving (total 6 servings)
Calories: 299.2 / Total fat: 9.8 g / Total carbs: 34.8 g (of which dietary Fiber is 8.6 g)  / 
Protein: 8.9 g