Ndengu ( also known as green grams) is such a staple in many homes in Kenya. Many people most popularly have it with chapati. However for me being in a boarding school while I was in high school really made ndengu a huge nightmare for me! You know what i'm talking about; the type of ndengu that is literally drowning in unseasoned soup and the cook serves it to you so happily as if his ndengu recipe belongs on master chef! You go and sit down and you can count the number of ndengus on your plate and your rice is drenched in soup( I mean water)- A nightmare! Luckily that's not the type of ndengus we'll be making here so you can relax. This week we are making a very simple and easy ndengu curry that is not only flavourful, thick but also you won't be able to count the number of ndengus on your plate when you serve! Lets get stated!
PREP TIME- 10 MIN
COOK TIME-1 HOUR 20 MIN
TOTAL TIME-1 HOUR 30 MIN
SERVES 7
INGREDIENTS.
1 and a half cups ndengu( green grams)
1 large red onion
4 garlic cloves finely chopped
1/2 chopped orange bell pepper
3 tomatoes
1/2 cup chicken stalk
1 tbs tomato paste
1tbs curry powder
1 tsp dried oregano
1 tsp dried thyme
Dania stems and leaves
1 tsp whole cumin seeds
1 tsp. black pepper
salt to taste
vegetable oil
PROCEDURE
To start off pre-boil your ndengus until softened before stewing. This may take anywhere from 40 min to 1 hour depending on the amount of ndengus you are using.
Next is to make the stew for the ndengu. Heat up one tablespoon of vegetable oil and saute your onions with a pinch of salt until softened. Add in your chopped bell peppers, garlic, dania stems, cumin seeds, thyme, oregano and black pepper.Saute until everything has softened and is fragrant.
Add in your chopped tomatoes, tomato paste, curry powder and mix everything evenly. Pour over 1/2 cup of chicken stock / water to help the tomatoes soften.
Once tomatoes have softened add 2 cups of hot water and simmer until your stew is nice and thick. Taste for seasoning and see what you need to adjust.
Once thickened add in your pre-boiled ndengu and mix everything evenly. Simmer for 20 -25 min under low heat until everything is well combined. Add in a hand full of dania leaves and simmer for 1 more minute.
Serve hot with chapati or rice!
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