Rinse mung beans and soak them for 4~6 hours. Boil them in 4~5 cups of water until tender. I usually pressure cook them with about 2cups of water for 2~3 whistles.
Add 1tbsp olive oil to a pan, add onions and garlic. Cook till onions are translucent.
Add tomato and cook for about 2 minutes.
Next add the mung bans and cook for 3 minutes.
Add the stock and continue to cook for another 5 minutes.
Season with salt and pepper to taste. Serve hot with some steamed rice or just as is!! (I added a sprig of mint just for the pictures, so the dish doesn't look too blah!!)