Ndengu - Mung Bean Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
7
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Calories
491 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
African
Ndengu - Mung Bean Curry
Description
This mung bean curry begins by thoroughly cleaning the mung beans to remove debris, then boiling them with a stock cube until soft and tender. The sauce is prepared by frying onions until translucent, then adding minced garlic and ginger until browned. Pureed tomatoes and tomato paste are cooked in, followed by diced bell pepper (optional) and an array of spices including turmeric, curry powder, garam masala, and salt. Coconut milk is stirred in to provide richness and a smooth texture.
The boiled mung beans are combined with the simmering sauce and cooked gently to allow flavors to meld. The dish balances the subtle earthiness of the beans with the warmth and fragrance of the spices and the creaminess of coconut milk. The curry’s texture is hearty yet saucy, appropriate for pairing with rice or flatbreads.
Proper cleaning of mung beans is emphasized to avoid stones or dirt. Additional vegetables like carrots or potatoes may be added according to preference to enhance nutrition and texture.
Ingredients
- 2½ cups mung beans or green grams
- 7½ cups water (to boil the ndengu)
- 1 stock cube
- 4 tablespoon neutral cooking oil generic cooking oil
- 1 onion medium-sized
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 4 tomato pureed or finely sliced, large
- 1 tablespoon tomato paste
- 1 bell pepper (diced - optional)
- ½ teaspoon Turmeric
- ¾ teaspoon salt
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 coconut milk can
Instructions
- Transfer your uncooked ndengu to a tray, and use your fingers to remove any unwanted debris, such as stones. Skip this step if using already-boiled mung beans (ndengu).
- Clean, transfer to a deep pot, add water and a stock cube (such as maggi), then boil for at least 30 - 40 minutes, or until soft and tender. Once cooked, drain away any excess liquid and set the green grams aside.
- Heat some oil in a pot or pan under medium heat and fry the onion until translucent and fragrant. Add the garlic and ginger and cook for 2 minutes, or until they start to brown. Stir in the tomatoes and cook until soft.
- Next, add the tomato paste, bell pepper, turmeric, salt, curry powder, garam masala, and stir to combine. Stir in the coconut milk, cover, and allow the sauce to simmer for about 5 minutes, stirring from time to time.
- Add the boiled ndengu (mung beans or green grams) and stir. Reduce the heat to a low, cover, and allow it to simmer for 10 minutes, also stirring from time to time. Garnish with a handful of chopped coriander then remove the pot from the heat.
- Serve ndengu with some rice, chapati, ugali, or your favourite dishes!
Notes
- Carefully sort mung beans to remove any small stones or debris before cooking.
- Adding seasonal vegetables such as carrots and potatoes can complement the curry and add variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 56g | 19% |
| Protein | 20g | 40% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 442mg | 18% |
| Potassium | 1339mg | 28% |
| Fiber | 15g | 60% |
| Sugar | 10g | 20% |
| Vitamin A | 1240IU | 25% |
| Vitamin C | 39mg | 43% |
| Calcium | 131mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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