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Ndengu Soup

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Ingredients

  • 250 g (1 1/4 cups) dried mung beans (green grams), rinsed
  • 1 litre (4 cups) water
  • 2 tbsp (30 ml) vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp (5 g) grated ginger
  • 2 tomatoes, chopped
  • 1 tsp (2 g) ground cumin
  • 1/2 tsp (1 g) turmeric
  • 1 carrot, grated (optional)
  • Salt and pepper, to taste
  • Fresh coriander, chopped, to garnish

Method

  1. Soak the mung beans in water for at least 2 hours (or overnight) to reduce cooking time. Drain and rinse.
  2. Place the beans in a large pot with the water. Bring to a boil, then reduce heat and simmer for 35-45 minutes until soft.
  3. In a separate pan, heat oil and saute the onion until golden. Add garlic and ginger, cooking for 1 minute.
  4. Stir in tomatoes, cumin and turmeric, cooking until the tomatoes soften into a sauce.
  5. Add this mixture to the cooked beans along with the grated carrot, if using. Simmer together for 10-15 minutes, mashing some of the beans lightly against the side of the pot for a creamier texture.
  6. Season with salt and pepper, garnish with coriander, and serve hot.

Introduction: Ndengu, or mung bean soup, is a nutritious and economical dish eaten throughout Kenya, especially valued as a protein-rich vegetarian option.

Cultural Background: Ndengu, or mung bean soup, is a nutritious and economical dish eaten throughout Kenya, especially valued as a protein-rich vegetarian option. Simmered slowly with onions, tomatoes and warming spices until thick and creamy, it is a common lunch pairing for chapati, rice or ugali, and a favourite in households looking for a filling, meat-free meal.

Tips: Soaking the beans significantly shortens cooking time and improves digestibility. Mash a portion of the beans for a thicker, more comforting texture while leaving some whole. A splash of coconut milk stirred in at the end adds richness.

Variations: A coastal version adds coconut milk for creaminess; some cooks include chopped spinach or kale for extra nutrition. Naturally vegan and vegetarian as written.

Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 3 months.

Reheating: Reheat in a saucepan over medium heat with a splash of water, stirring until warmed through.

FAQs:

Q: Do I need to soak the mung beans?

A: Soaking is not strictly required since mung beans cook relatively quickly, but it does shorten cooking time and can improve texture.

Q: Is Ndengu the same as dal?

A: It shares similarities with South Asian dal given shared culinary influences along the coast, but Ndengu has its own distinct Kenyan spicing and is usually served thicker.

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