How to Cook Delicious Rice and dengu stew(greengrams)

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Rice and dengu stew(greengrams). See great recipes for Rice and dengu stew(greengrams) too! See great recipes for Rice and dengu stew(greengrams) too! See great recipes for Rice and dengu stew(greengrams) too!

Rice and dengu stew(greengrams) Leftover food tends to be boring. Well, I decided to make something different out of it and I didn't regret a single bit. However, I discovered Ndengu, which is the Kenyan-style of mung beans, also called green grams. You can cook Rice and dengu stew(greengrams) using 8 ingredients and 13 steps. Here is how you cook it.

Ingredients of Rice and dengu stew(greengrams)

  1. You need 1 cup of Rice.
  2. You need of Oil.
  3. It's of Salt.
  4. You need 5 of potatoes.
  5. It's of Water.
  6. It's 1 cup of greengrams.
  7. Prepare of Onions.
  8. You need of Tomatoes.

This greenish stew does not look very inviting, but the taste of the mung beans is wonderful! With some red colour, it looks more delicious - and it tastes so good! This is my tomato sauce version of mung beans. The mung or moong bean is the seed of Vigna radiata, belonging to the Indian subcontinent.

Rice and dengu stew(greengrams) instructions

  1. Boil 2cups of water.
  2. Add salt and oil.
  3. Add washed rice.
  4. Bring to boil.
  5. After 5minutes.cover and let it simmer.
  6. Once the water dries. Rice is ready.
  7. Cut onions and tomatoes.
  8. Fry them in a surprise with oil and add salt.
  9. Cut potatoes and put them in the mix.
  10. As the potatoes simmer. Boil the greengrams.
  11. Once the greengrams are soft add them to the sufuria.
  12. Let it simmer for 5-10 minutes.
  13. Serve and enjoy.

These are commonly used in South-Asian cuisine. Ndengu or Pojo Curry or Mung dal in Coconut Cream is a decadent meal guaranteed to tantalize your palate. Legumes Dengu Ordinary, Green Grams (India Green Mung) is a readily available locally. However the ordinary dengu is the least popular variety, the reason being the small grain makes sorting of the product a challenge, secondly the grain does not mature evenly resulting in a lot of wastage at household consumption level. Upon cooling the stew thickens so cook considering this aspect.