Green grams or Ndengu as they are popularly known as in Kenya, are among the highly nutritious meals enjoyed in most Kenyan homes. They are easily accessible and easy to prepare as well.
Ingredients of cooking ndengu/green grams
- 500g Ndengu cleaned
- 1 large onion chopped
- 1 ginger grated
- 3 gloves of garlic grated
- A handful of coriander leaves chopped
- 4 ripe tomatoes chopped
- Salt to taste
- 3 Royco cubes
- A spoonful of cooking oil
- 1 green Bella pepper chopped
Procedure cooking ndengu/green greams
- In a large Sufuria add green grams and water. Plac on medium heat and bring to a boil for about 30 minutes.
- Add the grated ginger and some salt and let boil for 30 more minutes or until the green grams completely cook. Remove from heat and set aside.
- In another Sufuria, add chopped onions and cooking oil and place on heat. Let the onions brown before adding garlic and stir.
- Add chopped belle pepper and mix for 3 minutes before adding in tomatoes. Let the tomatoes cook well and smashed to form a thick sauce.
- Drain excess water from the ndengu and add them to the mixture bit by bit as you stir until everything blends in well.
- Sprinkle Royco cubes and add some of the excess broth you had drained and bring to a boil for about 3 minutes. Turn off the heat.
- Add coriander leaves and stir. Cover for three minutes. Your meal is now ready to serve.
Remember there is no limit to the number of spices to add.
Green grams can be served with rice or chapati. Enjoy!
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