A lesser-known but delicious olive-oil dish of Aegean cuisine in which mung beans are cooked in olive oil with onion and tomato. Served cold or lukewarm, this dish suits light dinner tables.
Heat the olive oil and add the finely chopped onion, sautéing 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, add enough water to cover, add sugar and salt, then cook covered over low heat until the beans are softened.
Important: Mung beans soften faster than other dried legumes — boiling them for too long can make them fall apart and turn mushy. Contains no allergen.
If you let the dish rest at room temperature for a few hours after cooking, the olive oil's flavor soaks into the beans better.
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