An Aegean olive oil dish of mung beans cooked with onion and tomato. This lesser-known but flavorful recipe can be served cold or warm and suits a light evening meal.
Heat the olive oil and add the finely chopped onion. Sauté until lightly golden.
Add the grated tomato to the onion and sauté for a few more minutes.
Add the soaked mung beans to the pot and pour in enough water to cover them. Add the sugar and salt, cover, and cook over low heat until the beans are tender.
Mung beans soften more quickly than many other dried legumes. If cooked too long, they can fall apart and turn mushy. No common allergens are listed in the ingredients.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
