Ndengu Recipe: Kenyan Green Gram Stew

Ndengu. Also known as green grams. A staple in Kenyan homes. Healthy. Filling. Easy to make.

It’s comfort food. But also packed with protein and nutrients. A dish you can eat with rice, chapati, or just by itself. However you like it.

How to Make It

Takes a little time. But the wait? Worth it.

What You’ll Need:

• 1 cup ndengu (green grams), soaked overnight
• 1 onion, chopped
• 2 tomatoes, diced
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 carrot, diced (optional, but adds sweetness)
• 1 green chili (optional, for some heat)
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• Salt and black pepper to taste
• 2 cups water or vegetable broth
• 2 tablespoons cooking oil
• Fresh cilantro for garnish

Let’s Do This:

• Heat oil in a pot. Add onions. Sauté till soft.
• Add garlic, ginger, and chili. Stir for a minute.
• Toss in tomatoes. Let them cook down into a thick sauce.
• Add cumin, coriander, and turmeric. Stir. Smells amazing.
• Drain soaked ndengu. Add to the pot. Stir well.
• Pour in water or broth. Bring to a boil.
• Reduce heat. Cover. Let it simmer for 30-40 minutes.
• Stir occasionally. Add more water if needed.
• When the ndengu is soft, season with salt and pepper.
• Garnish with fresh cilantro. Serve hot.

How to Serve It

• With rice – Classic combo. Simple and hearty.
• With chapati – Soft, flaky, perfect for scooping.
• By itself – A warm, comforting bowl of goodness.
• With ugali – Traditional Kenyan pairing.

Why You’ll Love It

• Healthy & filling – High in protein, fiber, and vitamins.
• Easy to make – No fancy ingredients needed.
• Customizable – Add potatoes, bell peppers, or coconut milk.
• Budget-friendly – Simple, affordable ingredients.

Pro Tips

• Soak the ndengu overnight. Cooks faster, better texture.
• Want it creamy? Blend half, leave the rest chunky.
• Love spice? Add more chilies or a dash of paprika.
• Cooking in a hurry? Use a pressure cooker. 15 minutes, done.

FAQs

Can I make it without soaking?

Yes, but it takes longer to cook. At least an hour. Soaking is better.

What if I don’t have fresh tomatoes?

Use canned tomatoes or tomato paste. Works just as well.

Can I freeze leftovers?

Yes! Ndengu freezes well. Just reheat with a splash of water.

How do I make it creamier?

Add coconut milk at the end. Game changer.

Ndengu is simple, wholesome, and delicious. One bite, and you’ll see why it’s a Kenyan favorite. Try it. Love it. Make it again.