Saturday, February 20, 2010

Dengu -Kenyan Mung Bean Stew

I found this recipe first in an old issue of a magazine and was surprised as to whether such a dish exists,I mean Kenya and our good old green gram or mung bean.Anyway I googled as usual and found few related entries and have adapted mine from here.

Ingredients:
MungBeans: 1/2 cup

Ghee/butter: 2-3 tsp+
Onion:1 small
Garlic: 1-2 small cloves

Tomato Puree: 1/4 cup +

Green BellPepper: 1 small
Red BellPepper: 1 small
Fresh Red Chilly : 1
Green Chilli :1

Preparation:
Cook Mung Beans in water till tender.I use a pressure cooker for this though stove top also works.Mash the beans though I did not do it.Once cooked in the cooker it reaches the mashed consistency by itself.Chop onions and crush garlic.Chop the bell peppers into bite size pieces.Slit the chillies.I used fresh red jalapeno in this dish along with a small normal green chilli.The no: and type of chillies can be adjusted as per taste and the required heat.

Heat ghee in a pan.Add chopped onions and crushed garlic and saute till transparent.Add puree into this and let it cook for a few minutes .Then add the cooked beans,slit chillies,salt and chopped peppers.Add water as needed to make the gravy and cook for about 15 minutes more till the required thickness is reached.Upon cooling the stew thickens so cook considering this aspect.

Serve warm with rice/bread or as a hearty soup.

Another interesting factor is the use of ghee in the recipe.Butter or oil can be used instead of ghee as well.I never ever thought that even ghee would be a Kenyan ingredient.It seems few cuisines apart from Indian cuisine use ghee. Well, the dish was hearty and has become a regular.A nice change from the normal or common Indian style mung curries.

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