Ingredients

1 cup whole monggo (mung) beans

5 tablespoons vegetable oil
7 cloves garlic, lightly mashed
2 medium-sized onions, chopped
3/4 lb red-ripe tomatoes, chopped
1/2 lb malunggay leaves (if you can't get this, substitute with spinach or
kangkong. We used to grow kamote (sweet potatoes) in the back yard and we would
just get kamote leaves and put it in the monggo.)
1 tsp salt or to taste
1 tbsp calamansi or lime juice
calamansi, or lime, cut into wedges

Directions

Clean and pick over the beans. Wash in several changes of water. Drain. Put the beans
and 5 cups water into a 2-quart pot and bring to boil. Cover, lower heat and simmer for
2 minutes. Turn off the heat, and let the pot sit, covered for 1 hr. Bring the beans to a
boil again. Turn heat to low and simmer gently for 1 1/2 hours or until the beans are
tender and slightly mushy. Stir gently during the last half hour of cooking to prevent
sticking.

Saute garlic in the veg oil until light brown. Add onions, fry until translucent. Add
tomatoes, stir for 5-6 minutes. Add cooked monggo beans and bring to a simmer.
Simmer, with occasional stirring for 5 minutes. Add malunggay leaves, salt and 1 tbsp
calamansi juice. Stir and simmer. Simmer with occasional stirring, 5 minutes or until
leaves are done. Serve with calamansi wedges and rice.