I am pretty sure all mums have pre-boiled food in their freezer. In fact, I’m willing to bet (something) on it. Well, I’m no different. At any one time, you will find that a ndengu recipe is only a quick fry away.
I like to think of green grams much like I do pasta. A must have at all times. If not in the cubby, it will be in the freezer, ready to serve up a banging ndengu recipe at the most inopportune of times.
This particular ndengu recipe is infused with the rich earthy, nutty notes of cumin. The cumin is further enhanced with garam masala which lends a broader, spicier spectrum of flavor to the ndengu. I know what you’re thinking, and you are spot on. You have got to try this!
- 2 cups of green grams (boiled)
- 1 large red onion chopped
- 3 cloves of garlic crushed
- 1 table spoon of ginger root crushed
- 2 large tomatoes diced
- 1 teaspoon cumin seeds
- 2 table spoons of tomato paste
- 1 heaped teaspoon ground garam masala
- ¼ teaspoon black pepper
- Knorr stock cube
- Salt to taste
- 4 tablespoons vegetable oil
Boil the green grams until they are cooked. Set aside.
Start with the vegetable oil in a pot and heat before putting in the chopped onions. As the onions sauté, toast the cumin seeds in a dry frying pan for one minute.
Pour the toasted cumin seeds on the chopping board and crush them using a rolling pin. Or use a motar and pestle. This frees up the spices in the seeds. And the aroma!
Add the crushed cumin to the onions and follow up with the crushed ginger and garlic. Stir for a minute before introducing the diced tomatoes to the mix.
After a quick stir, sprinkle in the garam masala, black pepper and salt. Cover the pot and allow the tomatoes to cook down. Once the tomatoes have wilted down, add the green grams, tomato paste and stock cube. Pour in ½ a cup of vegetable stock or water, stir and allow to simmer for 15 minutes.
And that’s it! The most flavourful ndengu you have had yet! Serve with rice and some salsa 😊😊
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