Ndengu (Kenyan Green Gram Stew)

Ingredients

• Green grams (mung beans) (1 cup, rinsed and soaked for at least 2 hours)
• Water (4 cups)
• Salt (1 teaspoon, or to taste)
• Curry powder (1 tablespoon)
• Fresh ginger (1 tablespoon, grated)
• Garlic (4 cloves, minced)
• Fresh tomatoes (2 cups, diced)
• Onion (1 large, diced)
• Coconut milk (1 can (400 ml))
• Fresh cilantro (1/4 cup, chopped (for garnish))
• Vegetable oil (2 tablespoons (for cooking))

Instructions

1. Rinse the green grams and soak them in water for at least 2 hours. This helps to soften them and reduce cooking time.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the diced onions and cook until they are soft and translucent, about 5 minutes.
4. Stir in the minced garlic, grated ginger, and curry powder, cooking for another minute until fragrant.
5. Add the diced tomatoes and cook until they are soft and mushy, about 5-7 minutes.
6. Drain the soaked green grams and add them to the pot, stirring to combine with the tomato mixture.
7. Pour in the water and add salt, bringing the mixture to a boil.
8. Reduce the heat to low and simmer for 30-40 minutes, or until the green grams are soft and fully cooked, stirring occasionally.
9. Once the green grams are tender, stir in the coconut milk and simmer for another 5 minutes to heat through.
10. Remove from heat and garnish with chopped cilantro before serving hot.