MUNG BEAN STEW/GREEN GRAMS (Ndengu)

Prep Ndengu (10 min): Soak ndengu in water for at least 1 hour (or overnight for faster cooking). Drain, then boil in 3 cups of water for 30-40 minutes until soft. Drain and set aside. (Use a pressure cooker for 12-15 minutes to save time.)

Sauté Base (5 min): In a large pot, heat oil over medium heat. Add onions and fry until golden (3-4 minutes). Add garlic and ginger, stirring for 1 minute until fragrant.

Cook Vegetables (10 min): Add tomatoes (or tomato paste) and cook until they break down into a sauce (4-5 minutes). Add carrots, potatoes, and bell pepper (if using). Stir in turmeric, curry powder, and salt. Cook for 2 minutes to toast spices.

Simmer Stew (25 min): Add boiled ndengu and 2 cups of water or stock. Stir, bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until potatoes are tender. If using coconut milk, stir it in during the last 5 minutes. If using Royco or beef cube, dissolve in a little water and add now. Adjust seasoning.

Garnish & Serve (5 min): Remove from heat, stir in fresh coriander, and let sit for 5 minutes. Serve hot with rice, chapati, or ugali.

TIPS::: Soaking ndengu reduces cooking time and improves texture.

Add coconut milk for a creamy, coastal-inspired flavor.