Heat the cooking oil in a pot over medium heat.

Add the garlic and cook until fragrant.

Add the onion and sauté until soft and translucent.

Add the soaked and drained mung beans.

Stir and cook for about 2 minutes.

Pour in 2 cups of water and bring to a boil.

Lower the heat and simmer for 25 to 30 minutes, or until the mung beans are soft.

Check the pot occasionally and add more water as needed to prevent the beans from drying out.

Add the remaining 2 cups of water once the mung beans are soft.

Bring the mixture back to a gentle boil.

Lightly mash some of the beans with the back of a spoon to thicken the stew.

Add the squash and cook for 5 to 7 minutes, or until nearly tender.

Add the eggplant and green chilies.

Cover the pot and cook for another 2 to 3 minutes.

Add the salt, mushroom seasoning, and black pepper.

Stir well and adjust the seasoning as needed.

Turn off the heat.

Add the malunggay leaves and stir gently.

Let the residual heat cook the leaves until they are wilted and bright green.

Serve the Monggo with Kalabasa hot with steamed rice.