I was asked to cook green grams, which are called Ndengu, in Kiswahili. I learned how to cook them by hanging around in friend’s kitchens then used my style. They taste rather good and are filling. I like them with rice. Like many dishes in Kenya this one has a strong Indian influence. I believe it is a very healthy vegan dish.
- 1 ½ cup of green grams. A little goes a long way
- 2 tomatoes diced
- 4 cloves of garlic, finely diced
- ½ tsp. turmeric powder
- Salt and pepper to taste
- 1 large onion diced
- 1 tsp. cumin powder
- 2 tsps. Coriander powder
- 1 tsp. Garam Masala powder
- Green Chili to taste.
- Wash the green grams
- You can soak them for a few hours if you want but I dont
- Coat with oil the bottom of a pot
- Turn the heat to medium and add the tomatoes, garlic, ginger and turmeric powder and cook for about 2 minutes. Actually, you may add green chili which does enhance the dish, I do not because of my 2 years old
- Add the green grams with 5 cups of water
- Add salt and pepper to taste
- Cook until tender. The cooking time is at least 1 hour.
- Coat with oil a frying pan and under medium heat cook the onions with the garam masala, coriander and cumin. Cook until the onions are translucent and the mixture acquires a nice even dark brown mixture.
- Take 1 ½ cup of the cooked green grams and puree them with a hand blender.
- Mix the green grams puree to the onions and further cooked until well blended and add it to the rest of the green graham
- Adjust the consistency to you taste by adding water. Simmer a little while longer to blend the flavors.