Ndengu: green gram stew

Ndengu (green grams, also called mung beans) cook quickly and make a rich, comforting stew. Serve with brown rice, chapati or ugali. Serves 4 to 6.

Ingredients

• 2 cups ndengu (green grams), picked over and rinsed
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic and a thumb of ginger, crushed
• 3 tomatoes, chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin or a mild curry powder
• 1 cup coconut milk (optional)
• 1 teaspoon salt, or to taste
• Dhania (coriander) to finish

Method

1. Boil the ndengu in plenty of water until soft but not falling apart, about 30 to 40 minutes. Drain, keeping some of the water.
2. Cook the onion in the oil until soft. Add the garlic and ginger for one minute, then the turmeric and cumin for a few seconds.
3. Add the tomatoes and salt and cook down into a thick sauce.
4. Stir in the ndengu with a little cooking water, or the coconut milk for a creamier stew. Simmer for 10 minutes.
5. Taste, adjust the salt and finish with dhania.