Chapati and Ndengu Stew
A super simple yet comforting and flavourful dish from Kenya.
Ingredients
- 1 cup green grams/mung beans
- 1 small onion chopped
- 3 carrots grated
- 2 tomatoes chopped
- Olive oil
- 1/2 tsp garam masala
- 1/2 tsp paprika
- half vegetable stock cube
- fresh coriander to taste
- water enough to cover the vegetables
- 1 tbsp tomato paste
Chapati
- 250 g flour plus more for dusting
- 140 g water
- 1/4 cup oil
- 1/2 tsp Salt
- Oil to brush
Instructions
- Rinse the mung beans and cook them in boiling water for 30 minutes.
- In a pot heat up some olive oil, then sauté onion for 5-8 minutes, add carrot, tomato and tomato paste. Add the cooked beans, the vegetable stock cube, paprika and garam masala, enough water to cover everything and continue to cook for 5/10 minutes.
- Continue to cook for 5/10 minutes.
- Prepare the chapatis my mixing flour and salt then add water and oil. Mix with a wooden spoon first then knead with your hands until the dough is smooth. Prepare 6 balls and let them rest, covered, for 15 minutes. Then roll each ball out to a very thin circle, brush with olive oil and sprinkle with some flour. Then roll the dough on itself like a mat and then coil the mat like dough and tuck the end in the middle. Repeat for all the balls then flatten each ball out to a circle. Cook on a heated pan until bubble forms, then b rush some more oil on the cooked side and flip it again. Serve the stew with chapati
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