Boil 5 cups of water in a cooking pot. Add the mung beans and continue to boil for 35 to 40 minutes until the mung beans expand a little and become soft (Note: add more water if needed). Set aside.

Heat the cooking oil in a separate cooking pot.

Saute the garlic and onion. Add the tomato and continue to saute for 2 minutes.

Put-in the dried anchovies. Stir.

Add the boiled mung beans. Stir. And continue to saute for 2 minutes.

Pour 1 to 2 cups of water. Let boil. Turn the heat between low and medium and continue to cook for 5 to 8 minutes.

Add-in the malunggay leaves. Stir.

Pour-in fish sauce and put some ground black pepper. Stir and cook for 1 to 2 minutes more.

Transfer to a serving bowl. Serve.

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