The night before, soak the mung beans in water for at least 10 hours.
Drain the mung beans.
Boil them for 10-15 minutes.
Meanwhile, sauté onion and garlic in olive oil over medium heat for 6-8 minutes.
Add water, squash, beans and corn.
Increase heat to high. When water is boiling, reduce heat to medium and cook, stirring occasionally, until squash is tender, about 15-20 minutes until the liquid is reduced to a minimum.
Season with salt and pepper to taste. Serve with rice.