If you have ever wondered how to make the best ndengu at home, then grab your kitchen tools and get ready to learn. Flavoured with coconut milk and regular kitchen spices, this Kenyan green gram or mung bean curry is bound to blow you away!
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This recipe was inspired by my Ugali, Pilau Masala, and Sukuma Wiki recipes! These are absolutely amazing so make sure you check them out! I guess one of the reasons everyone loves ndengu is because of how delicious and easy it is to make! It is one of those dishes you can easily put together for dinner.
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what is ndengu?
The word ndengu, also known as mung beans or green grams, is a popular Kenyan stew made by cooking mung beans in a tomato and onion-based sauce. This is then seasoned using different spices such as curry powder. Its popularity doesn't just stop in Kenya, it is also widely cooked in other East African countries such as Tanzania and Uganda, where it goes by different names.
why you will love this recipe
- Combining the flavours of coconut milk, tomatoes, curry powder, and coriander (cilantro), this is an easy and delicious meal that you will love!
- It is vegetarian and vegan.
- Green gram is also budget-friendly plus, just like with most grains, you only need a small amount to feed a crowd.
- This is a family-friendly meal that is loved by kids and adults alike!
- This recipe can be made ahead making it perfect for batch cooking.
ingredients
Here is a list of the ingredients you need to make this ndengu (mung bean) curry. This is a summary, a printable recipe card with measurements has been provided at the bottom of this page.
- ndengu or mung beans) - While I cooked the ndengu from scratch for this recipe, feel free to use already boiled green grams from your local kiosk or market. Canned mung beans are also okay to use.
- minced garlic and ginger.
- an onion, tomatoes, bell pepper (optional), and some tomato paste.
- salt, one stock cube, turmeric, curry powder, and garam masala.
- some cooking oil and coconut milk.
- a handful of coriander stems and leaves.
how to make ndengu (mung bean curry)
Here is a step-by-step breakdown of how to make the best ndengu stew!
Transfer your uncooked mung beans to a tray, and use your fingers to remove any unwanted debris, such as stones. Skip this step if using already-boiled mung beans (ndengu). Clean, then boil the green grams using water and the stock cube, until soft and tender.
Drain away any excess liquid and set the green grams aside. Heat some oil in a pot or pan and fry the onion until translucent and fragrant. Add the garlic, ginger, tomatoes, and coriander stems. Cook until the tomatoes soften.
Stir in the bell pepper (optional), salt, coconut milk, curry powder, and the rest of the spices.
Finally, add the ndengu and simmer until cooked. Garnish with some coriander leaves and serve!
Useful tip: coriander stems are edible and have a wonderful, strong aroma. Do not discard them, rather, save them up to use in recipes. You may want to have a look at these recipes using coriander (cilantro) stems.
what to serve ndengu with
- South African Yellow Rice or your favourite rice dishes.
- East African Chapati or any type of bread!
- Kachumbari
- Sukuma Wiki
- Ugali
variations
Here are a few ideas on how you can change this recipe to better suit your taste.
- Spicy - add some sliced chilli peppers if you like your food spicy.
- Cream or milk- use milk or cream instead of coconut milk.
- Load it with vegetables - add seasonal vegetables such as potatoes and carrots for a veggie-packed meal!
how to store your cooked green grams
Store the cooked ndengu using suitable airtight containers in the fridge for up to 5 days. It tends to go off quickly so you want to keep it in the fridge as soon as it has cooled.
It can be kept in the freezer for 6-12 months. The best way to freeze ndengu and what most Kenyans do is to first boil the mung beans, then freeze. You can then thaw it and make a curry or stew to cook it in as needed.
useful tips
- Unless your ndengu comes already cleaned from the supermarkets, checking through the grains for unwanted debris is very important and I recommend that you do not skip it. Mung beans sometimes hide small dirt and stones, which are very unpleasant when bitten into.
- You can add in seasonal vegetables such as carrots and potatoes if you prefer.
Great news, you have made it this far which means you probably made or are making this Kenyan ndengu (mung bean) in coconut sauce recipe! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.
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📖 Recipe
Ndengu - Mung Bean Curry
Ingredients
- 2½ cups ndengu (mung beans or green grams)
- 7½ cups water (to boil the ndengu)
- 1 stock cube
- 4 tablespoon cooking oil
- 1 medium-sized onion
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 4 large tomatoes (pureed or finely sliced)
- 1 tablespoon tomato paste
- 1 bell pepper (diced - optional)
- ½ teaspoon turmeric
- ¾ teaspoon salt
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 can coconut milk
Instructions
- Transfer your uncooked ndengu to a tray, and use your fingers to remove any unwanted debris, such as stones. Skip this step if using already-boiled mung beans (ndengu).2½ cups ndengu (mung beans or green grams)
- Clean, transfer to a deep pot, add water and a stock cube (such as maggi), then boil for at least 30 - 40 minutes, or until soft and tender. Once cooked, drain away any excess liquid and set the green grams aside.7½ cups water
- Heat some oil in a pot or pan under medium heat and fry the onion until translucent and fragrant. Add the garlic and ginger and cook for 2 minutes, or until they start to brown. Stir in the tomatoes and cook until soft.4 tablespoon cooking oil, 1 medium-sized onion, 1 tablespoon minced garlic, 1 tablespoon minced ginger, 4 large tomatoes
- Next, add the tomato paste, bell pepper, turmeric, salt, curry powder, garam masala, and stir to combine. Stir in the coconut milk, cover, and allow the sauce to simmer for about 5 minutes, stirring from time to time.1 tablespoon tomato paste, ½ teaspoon turmeric, ¾ teaspoon salt, 1 teaspoon curry powder, 1 teaspoon garam masala, 1 can coconut milk, 1 bell pepper
- Add the boiled ndengu (mung beans or green grams) and stir. Reduce the heat to a low, cover, and allow it to simmer for 10 minutes, also stirring from time to time. Garnish with a handful of chopped coriander then remove the pot from the heat.2½ cups ndengu (mung beans or green grams)
- Serve ndengu with some rice, chapati, ugali, or your favourite dishes!
Notes
- Unless your ndengu comes already cleaned from the supermarkets, checking through the grains for unwanted debris is very important and I recommend that you do not skip it. Mung beans sometimes hide small dirt and stones, which are very unpleasant when bitten into.
- You can add in seasonal vegetables such as carrots and potatoes if you prefer.
Denise
I was wondering how much coconut milk to use? Am going to make it this weekend.
Kate Hahnel
Hi Denise, thank you for the comment. It is in the recipe card, you will need 1 can of coconut milk.
Toni
This is so good and totally comforting! I will definitely make it again! Thanks!
Kate Hahnel
Glad you loved your ndengu stew!
Michelle
Love mung beans and this curry looks incredibly flavourful! Can't wait to try it out!
Kate Hahnel
Let me know how it turned out.
Heather
This looks so flavorful! My husband loves curry, so can't wait to make this for him!
Katherine
I always wonder what to make with nutritious mung beans. This is it! So rich, flavorful and hearty.
Natalie
Your recipes and ideas I never heard before always amaze me. This was delicious, thanks!