African recipe: Kenyan Mung Bean Stew

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* Exported from MasterCook *

 

Kenyan Mung Bean Stew

 

Recipe By : Classic African by Rosamund Grant

Serving Size : 4 Preparation Time :0:00

Categories : African Beans And Pulses

Kenya Stew

 

Amount Measure Ingredient -- Preparation Method

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225 Grams mung beans -- soaked overnight

2 Tablespoons ghee -- -or-

butter

2 garlic cloves -- crushed

1 red onion -- chopped

2 Tablespoons tomato puree

1/2 green pepper -- seeded and cubed

1/2 red pepper -- seeded and cubed

1 green chile -- seeded and chopped

300 Milliliters water

 

1. Put the mung beans in a large saucepan, cover with water and boil until

the beans are soft and the water has evaporated. Remove from the heat and

mash roughly with a fork or potato masher.

 

2. Heat the ghee or butter in a separate saucepan, add the garlic and onion

and fry for 4-5 minutes until golden brown, then add the tomato puree and

cook for a further 2-3 minutes, stirring all the time.

 

3. Stir in the mashed beans, then the green and red peppers and chile.

 

4. Add the water, stirring well to mix all the ingredients together.

 

5. Pour back into a clean saucepan and simmer for about 10 minutes, then

spoon into a serving dish and serve at once.

 

COOK'S TIP

If you prefer a more traditional, smoother texture, cook the mung beans

until very soft, then mash them thoroughly until smooth

 

 

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NOTES : The Kenyan name for this simple and tasty stew made from dried mung

beans is Dengu.