(From Madhur Jaffrey's "World of the East Vegetarian Cooking"
(New York:
Alfred A. Knopf, Inc., 1981)
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
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.
(I generally use a pressure cooker. I would let it whistle at
least
thrice, or if I don't feel like hearing it whistle, I would let
it come
to pressure, and then lower the heat and then let it simmer for
around 8
minutes before removing it. The monggo should be nice and mushy
by the
time you depressurise the pressure pan and open it up.)
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.
1 cup whole monggo (mung) beans
