NDENGU CURRY IN COCONUT CREAM

Whenever I think about Ndengu or Pojo in Swahili or Mung Dal in Indian or Green Grams in English, 🤗😄 I always think of Chapati. My next favourite meal after R&B (Rice & Beans)! I like Rice and Ndengu but not that much, I would rather eat the ndengu on its own. I love coconut in anything, and that is what I love about this Ndengu curry. You can check out the full recipe on my YOUTUBE channel below. Comment or ask any question and I will be happy to answer.

INGREDIENTS

2 Cups Boiled Ndengu (Pojo, Mung Dal)
3 Tomatoes
1 Tablespoon Garam Marsala
1 Tablespoon Turmeric
1 Tablespoon Cumin
1 Tablespoon Dried Coriander
1 Tablespoon Ginger Powder
1 Tablespoon Curry Powder
1 Teaspoon Paprika
1 Cup Coconut Milk
1 Bunch Fresh Dhania (Cilantro)
2 Tablespoons Vegetable Oil

METHOD

Add vegetable oil to pan

Add chopped tomatoes

Fry until tomatoes turn paste like

Add salt, fry 2 minutes

Add a tablespoon garam marsala

Add a tablespoon ground turmeric

Add a tablespoon turmeric

Add a tablespoon dried coriander

Add a tablespoon ginger powder

Add a teaspoon paprika

Add a tablespoon curry powder

Fry the spices 2 minutes

Add the pre boilee ndengu/pojo/mung dal

Fry 2 minutes

Add 1 cup coconut milk

Allow mixture to simmer gently over low heat

Once gravy has reduced and thickened, sprinkle chopped dhania (cilantro)

Serve with rice, chapati or on its own

This ndengu curry is fragrant and delicious, mildly spicy but oh so yummy

The spices add that touch of earthiness while the coconut brings in that tropical vibe

Easy to make yet filled with amazing flavours


NDENGU CURRY IN COCONUT CREAM


Recipe by Mulunga Alukwe


Prep time: 10 Minutes
Cook time: 30 Minutes
Total time: 40 Minutes
Yield: 3 Servings
Ingredients

  • 2 Cups
    Boiled Ndengu (Pojo, Mung Dal)
  • 3
    Tomatoes
  • 1 Tablespoon
    Gram Masala
  • 1 Tablespoon
    Turmeric
  • 1 Tablespoon
    Cumin
  • 1 Tablespoon
    Dried Coriander
  • 1 Tablespoon
    Ginger Powder
  • 1 Tablespoon
    Curry Powder
  • 1 Tablespoon
    Paprika
  • 1 Cup
    Coconut Milk
  • 1 Bunch
    Fresh Cilantro
  • 2 Tablespoons
    Vegetable Oil

Cooking Directions

  1. Add vegetable oil to pan. Add chopped tomatoes. Fry until tomatoes turn paste like. Add salt, fry 2 minutes
  2. Add a tablespoon garam marsala
  3. Add a tablespoon ground turmeric
  4. Add a tablespoon turmeric
  5. Add a tablespoon dried coriander
  6. Add a tablespoon ginger powder
  7. Add a teaspoon paprika
  8. Add a tablespoon curry powder
  9. Fry the spices 2 minutes
  10. Add the pre boiled ndengu/pojo/mung dal. Fry 2 minutes. Add 1 cup coconut milk. Allow mixture to simmer gently over low heat. Once gravy has reduced and thickened, sprinkle chopped dhania (cilantro). Serve with rice, chapati or on its own. This ndengu curry is fragrant and delicious, mildly spicy but oh so yummy
  11. The spices add that touch of earthiness while the coconut brings in that tropical vibe. Easy to make yet filled with amazing flavours

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