Dengu -kenyan mung bean stew

Main Dish
2 servings
20 min
50 min
Very Easy


Number of serving: 2
Ghee/butter: 2-3 teaspoons

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


  • Cook Mung Beans in water till tender. Use a pressure cooker for this though stove top also works.
  • Mash the beans though. 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.
  • 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.


Dengu -Kenyan Mung Bean Stew, photo 1Dengu -Kenyan Mung Bean Stew, photo 2


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