Ndengu

Ingredients

• Fresh cilantro - 2 tablespoons, chopped
• Water - 3 cups
• Vegetable oil - 2 tablespoons
• Salt - To taste
• Coriander powder - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Ginger - 1 teaspoon, grated
• Garlic - 3 cloves, minced
• Tomatoes - 2 medium, chopped
• Onion - 1 medium, finely chopped
• Green grams (mung beans) - 1 cup

Instructions

1. Rinse the green grams thoroughly and soak them in water for about 2 hours.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion and cook until it becomes translucent.
4. Add the minced garlic and grated ginger. Cook for another minute.
5. Add the chopped tomatoes, turmeric powder, cumin powder, coriander powder, and salt. Stir well to combine.
6. Drain the soaked green grams and add them to the pot. Stir to coat the green grams with the tomato mixture.
7. Pour in the water and bring the mixture to a boil.
8. Reduce the heat to low, cover the pot, and simmer for about 30 minutes or until the green grams are tender.
9. Check the seasoning and adjust if needed.
10. Garnish with fresh cilantro before serving.
11. Serve hot with rice or chapati.