Kenyan · beginner
Kenyan Ndengu Stewed Mung Beans With Ginger And Tomatoes
A nutritious green mung bean stew cooked with aromatic ginger, garlic, tomatoes, and warm spices, widely loved across Kenyan homes.
- PREP TIME
- 10 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Combine rinsed mung beans and 3 cups of water in a pot; bring to a boil, cover, and simmer for 20 minutes until tender. Drain and set aside.
- 02
Heat vegetable oil in a large pot over medium heat. Add diced red onion and sauté for 4 minutes.
- 03
Add minced ginger and garlic, cooking for 1 minute until fragrant without letting garlic brown.
- 04
Stir in curry powder and ground coriander, tossing with onions for 30 seconds to bloom the spices.
- 05
Add diced tomatoes and cook for 4 minutes until they break down into a thick sauce.
- 06
Stir in cooked mung beans and vegetable broth, then season with salt to taste.
- 07
Simmer uncovered for 10 minutes to allow the beans to absorb the rich tomato-spice gravy.
- 08
Remove from heat, stir in chopped fresh cilantro, and serve warm with flatbread or rice.
A LITTLE KITCHEN KNOW-HOW
Blooming Spices in Fat
Briefly frying ground spices in oil to release fat-soluble essential oils for fuller taste.
Notes from the kitchen
- Pre-boiling mung beans reduces total cooking time and creates a creamier final stew texture.
- If stew becomes too thick while simmering, add a splash of warm water or broth.
- Original home-cooking adaptation inspired by Kenyan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
