Olive oil dishes
Firm-skinned mung beans soften quickly in a pressure cooker, then cook slowly with onion and tomato paste until the olive oil is incorporated. This little-known olive oil dish from Eastern Anatolia is served cold.
Put the drained mung beans in a pressure cooker and add enough water to cover them. Once the cooker comes to pressure, cook for 12 minutes, then let it cool naturally.
Do not open the pressure cooker until the pressure has dropped on its own. This usually takes 10 minutes and helps the beans cook without falling apart.
In a separate pot, sauté the onion in half of the olive oil for 5 minutes, until softened and lightly colored. Add the carrot and tomato paste and stir for 3 more minutes.
Add the drained mung beans, sugar, salt, and one 200 ml measure of water. Simmer over low heat for 10 minutes; add the remaining olive oil and the lemon juice during the last 5 minutes.
Soak the mung beans in warm water for at least 2 hours before pressure-cooking; otherwise, their skins may remain intact even after pressure-cooking. Add the olive oil during the last 5 minutes of cooking so its aroma does not fade.
Zamanım azdı diye iki saatlik ıslatma süresini atladım, düdüklüde 12 dakika pişirmeme rağmen kabuklar sert kaldı ve iş kutuya koyulacak hale gelmedi, tamamen çöpe gitti. Sonraki denemede ıslatma uyarısını atlamayacağım, hata tamamen bendeydi.
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