Pour 5 cups of water in a cooking pot. Let boil.
Put-in the mung beans. Cover and cook in low to medium heat until the mung beans completely absorb the water. Add more water if needed. Set aside.
Heat the oil in a large cooking pot.
Sauté the onion, tomato, and garlic
Once the onion gets soft, add the salted fish (tuyo). Cook for 1 minute.
Add the cooked mung beans. Stir.
Put-in the malunggay leaves, fish sauce, and 1 cup water. Stir and cook uncovered for 3 to 7 minutes or until the desired consistency is achieved. You can add more water if needed.
Sprinkle some ground black pepper to taste.
Transfer to a serving bowl. Serve.
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