• 1 cup of monggo (soften)
• 1 tbsp. cooking oil
• 2 cloves garlic (minced)
• 1 onion (chopped)
• 2 tomatoes (chopped)
• 2 pieces of Chinese sausage (optional)
• ½ lb. pork, sliced
• 1 cup of Mung beans (soften)
• 3 cups of water
• salt (to taste)
• 1 cup ampalaya (bittergourd) leaves/ kangkong (watercress)/ spinach

1. Heat oil in a skillet and cook the pork.
2. Sauté garlic and onions. Add tomatoes until wilted.
3. Add the Chinese sausage (optional). 
4. Add water and soften Mung beans.
5. Bring it to boil and let it simmer until the soup becomes thick
6. Add salt to taste and put the vegetable leaves until it is cooked. Best served when hot.

If you have no pork at home, you can use fish or prawns as a substitute.

This dish is rich in antioxidants such as phenolic acids, flavonoids, cinnamic acid, and caffeine acid. It is also rich in Potassium, Magnesium, and Fiber. It has a savory flavor which makes it good for vegetable soups and sweet dishes. 

Mung Bean (Vigna Radiata) is also known as green gram. "Mung" is a Hindi word derived from the Sanskrit word "mudga". It is an annual vine that only completes a life cycle. This means it only has one growing season. If the skin were peeled off, a light yellow seed will appear. 

Aside from this dish, Mung bean paste is well known to be used in pastries like Hopia and Mung bean sprout inserted in Lumpia in the Philippines. It's also used for cooking in India, Middle East, Southeast Asia, and East Asia in pastries and stews.

Source:

• commons.wikipedia.org
• filipinorecipesites.com