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Ndengu
Ndengu: Nairobi green grams in a tomato and coconut gravy
Lunchtime kibandas around Nairobi's Industrial Area ladle ndengu over rice or tear chapati into it, and office workers queue for it because it is cheap, filling and ready fast. Whole green grams (mung beans) are boiled until soft, then folded into an onion and tomato base with garlic, a little cumin and a splash of coconut milk, so the gravy is earthy, mellow and just thick enough to coat a spoon. Serve it with chapati, plain rice or ugali and a heap of kachumbari. The usual mistake is adding the tomatoes and salt before the grams are tender; acid and salt keep the skins tough, so cook the grams first. Chef's tip: mash a ladleful of the cooked grams against the pot before you add the coconut milk; it thickens the gravy without any flour.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 9 oz whole green grams (mung beans)picked over and rinsed; soaked for 4 hours if you have time
- 5 cups water
- 2 tbsp vegetable oil
- 1 onionfinely chopped
- 3 cloves garliccrushed
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 3 ripe tomatoesgrated or finely chopped
- 1 green chillislit lengthways
- ¾ cup coconut milk
- 1 tsp salt
- 1 handful fresh coriander (dhania) (optional)chopped
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Method
0/8 doneStep 1: Put 9 oz whole green grams (mung beans) and 5 cups water in a heavy pot and bring to the boil over a high heat. Lower to a steady simmer, half-covered, and cook until the grams split and crush easily between your fingers. Soaked grams take about 25 minutes, unsoaked about 40.
30 minStep 2: Tip the grams and their liquid into a bowl and set aside. Wipe out the pot.
Step 3: Heat 2 tbsp vegetable oil in the same pot over a medium heat and fry 1 onion, stirring, until soft and golden at the edges.
6 minStep 4: Add 3 cloves garlic, 1 tsp ground cumin and ½ tsp ground turmeric and stir for 1 minute, until fragrant; don't let the garlic brown.
1 minStep 5: Add 3 ripe tomatoes and 1 green chilli and cook, stirring now and then, until the tomato breaks down into a thick paste and the oil shines at the edges.
6 minStep 6: Return the grams with their liquid and stir. Mash one ladleful of grams against the side of the pot with the back of a spoon to thicken the gravy.
Step 7: Stir in ¾ cup coconut milk and 1 tsp salt and simmer uncovered over a low heat, stirring often so it doesn't catch, until the gravy is creamy and coats a spoon. Add a splash of water if it gets too thick.
8 minStep 8: Taste for salt, scatter over 1 handful fresh coriander (dhania) and serve hot with chapati or rice.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 16 g
- Carbs
- 38 g
- Fat
- 13 g
- Fibre
- 12 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ndengu take?
- About 60 minutes in total: 10 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of whole green grams (mung beans)?
- Any whole pulse, such as moth beans or chickpeas (for sprouting; times vary).
- What can I use instead of onion?
- 2 shallots per onion.
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