Ndengu (Kenyan Mung Bean Stew)

Ingredients

• Green grams (mung beans) (1 cup, rinsed and soaked for 2 hours)
• Water (3 cups)
• Vegetable oil (2 tablespoons)
• Salt (1 teaspoon (or to taste))
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Fresh ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Tomatoes (2 large, chopped)
• Onion (1 medium, chopped)
• Fresh cilantro (1/4 cup, chopped (for garnish))

Instructions

1. Rinse the green grams thoroughly and soak them in water for about 2 hours to soften them.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion to the pot and cook until it becomes translucent, about 5 minutes.
4. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
5. Stir in the chopped tomatoes along with the turmeric powder, cumin powder, coriander powder, and salt. Mix well to combine all ingredients.
6. Drain the soaked green grams and add them to the pot, ensuring they are coated with the tomato mixture.
7. Pour in the 3 cups of water and bring the mixture to a boil.
8. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the green grams are tender and the flavors meld together.
9. Taste the stew and adjust the seasoning if necessary.
10. Garnish with fresh cilantro before serving for a pop of color and flavor.
11. Serve hot with rice or chapati for a complete meal.