- 3 cups of Ndungu (Green grams)
- 1 large onion
- 3 tomatoes
- 1 green bell pepper/ hoho
- 2 carrots chopped
- Dhania/ coriander
- 3 garlic cloves
- Ginger powder/fresh ginger
- 1 tablespoon of tomato paste
- 3 cups of water
- 1 tablespoon of cumin
- 1 tablespoon of coriander
- 1/2 teaspoon of turmeric
- 1 tablespoon of curry powder
- Chilli flakes optional
- Beef cubes
- Black pepper
Step 1: Boil the Ndengu until they’re soft and tender.
Step 2: Start by frying the chopped onions in 1 tablespoon of vegetable oil until the onions are soft and they turn translucent.
Step 3: Add in the chopped hoho next together with the minced or chopped garlic. Stir and let this cook for about 2 minutes until the garlic is fragrant.
Step 4: Next, add the tomatoes, tomato paste and chopped carrots. Stir them into the onion and spice mix before covering for 5 minutes. In these 5 minutes, the tomatoes will soften and crush up.
Step 5: Uncover and add in the cooked.
Step 6: Stir the Ndengu in to ensure they mix into the fries tomato mixture well.
Step 7: At this point, add in 3 cups of water and cover on high heat.
Step 8: Allow this to boil for up-to 10 minutes until it begins to thicken.
Step 9: Depending on how soupy you prefer your food to be, add in more or less water
Step 10: Once it boils to your preferred thickness, add in the beef cube.
Step 11: Stir and taste before seasoning with salt. This is because beef cubes have salt in them and salting before poses the risk of having over salted food.
Step 12: Add in some salt to adjust the seasoning.
Step 13: Finish off with some coriander/dhania leaves and some black pepper.
Step 14: Stir these in one last time before turning of the heat.
Step 15: Serve immediately because they’re best enjoyed hot with some rice or chapatis!!