Soak the mung beans overnight.
If the tomatoes are very dry soak overnight in the olive oil.
Drain the mung beans and put them in a saucepan. Add fresh water to about 1 cm above the beans, bring to the boil, and then cover and reduce to a simmer. Simmer for 20 to 30 minutes until very tender and then drain off the cooking liquid.
Meanwhile skin the onion and garlic and chop. Put the drained beans in a food processor with the tomatoes, oil, chopped onion,and garlic.
Blitz and blend to a smooth paste adding a few ml oil if needed to make the paste smooth.
Check the texture and add more water and/or oil for a smoother feel. Add dill. Check the flavour and adjust with salt, peppe.
