Recipe by chef Mando Iliopoulou, Messinian Gastronomy Seminars 2017
Put the water in a pan and bring to a boil. Add the mung beans and salt, and boil until the hulls start coming up to the surface, which means that the mung beans are ready. Remove the hulls, keep 1 cup of the water aside and drain. Heat the olive oil in the pan and sauté the onion, lemon juice and peel, mung beans, salt and pepper for 1 minute; remove from heat, add the oregano and serve. If you prefer the mung beans to be moister, while sautéing, add some of the water you kept aside.
See chef Mando Iliopoulou cooking the recipe here.