Ndengu or green grams is a very popular lentil dish in Kenya. It is a small, green lentil that is easy to cook and very nutritious; it is one of the best ways to get protein in a primarily vegetarian diet besides beans. Green grams are very filling and best served over rice or with a side of chapati, plus some sukumawiki (greens), but I have seen them served with ugali. Generally boiled first then cooked with tomatoes and onions, seasoned with salt. It is also common to find a “stew” that just has the liquid from boiling included. I find that cooking ndengu at home, using the water reserves to make rice ensures all the nutrients are used and not wasted, as well as the water. I add different spices, and as a lentil it can be spiced any way you like.


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