Drain and rinse the soaked mung beans (Ndengu). Place them in a pot with fresh water and boil for 45–60 minutes (or until soft but still hold their shape).
Drain and set aside. Do not over-salt them while boiling, salt is added only to the sauce.
Ndengu (Kenyan Mung Bean Curry)
- Total time - 1 hour 15 minutes (plus soaking)
- Preparation - 15 minutes
- Cooking - 60 minutes
- Servings: 4
- Country: Kenya
Mung beans (Ndengu) are best soaked overnight, which significantly reduces the cooking time and aids digestion. If your beans are already split (hulled), the cooking time is reduced to about 30–40 minutes.
This dish is traditionally served with Chapati (Indian flatbread) or Ugali.
Ingredients
For Ndengu
- 1 cup (soaked overnight) mung beans (green grams/Ndengu)
- 1 cup coconut milk (full fat)
- 1 large piece onion (chopped)
- 2 medium pieces tomatoes (chopped)
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 2 tbsp vegetable oil
- 1 tbsp curry powder (or Garam Masala)
- 1/2 tsp turmeric
- for garnish fresh coriander (chopped)
- to taste salt and black pepper
Instructions
Step 1: Cooking the Mung Beans
Step 2: Preparing the Sauce
In a large pot or pan, heat the oil over medium heat. Add the onion and sauté until soft and beginning to brown (about 5–7 minutes).
Add garlic and ginger and sauté for 1 minute until fragrant.
Step 3: Spices and Tomatoes
Stir in curry powder and turmeric. Sauté briefly (about 30 seconds) to release their aroma.
Add the chopped tomatoes and 1/2 tsp of salt. Cook until the tomatoes break down and form a thick sauce (about 5 minutes).
Step 4: Simmering and Thickening
Add the cooked mung beans and coconut milk to the sauce.
Bring to a gentle boil, reduce the heat, and simmer covered for 10–15 minutes to allow the flavours to meld and the sauce to slightly thicken. If the mixture is too thick, you can add a little water or stock.
Season with salt and pepper before serving. Garnish with fresh coriander.