Looking for a wholesome, protein-rich dish that’s both comforting and full of flavor? This creamy Ndengu (mung bean/lentil) curry brings together hearty lentils, sautéed vegetables, warming spices, and tangy sour milk for a delicious meal perfect with rice, chapati, or even on its own.
🛒 Ingredients (Serves 4)
- ½ cup split green gram (ndengu/dal), rinsed
- 1 large onion, cubed
- 3 medium tomatoes, blended
- 1 bunch spring onions, finely chopped
- 1 green capsicum (pili pili hoho), cubed
- 3 garlic cloves, crushed
- 1 cup sour milk (or plain yogurt)
- ½ tsp tomato paste
- ½ tsp turmeric powder
- ½ tsp garam masala
- ½ tsp ground cumin
- Salt to taste
- Cooking oil (about 1 tbsp)
👩🍳 Instructions
- Cook the Lentils
In a pot, boil the rinsed split lentils with enough water until soft but not mushy. This usually takes 20–25 minutes. Drain any excess water and set aside. - Sauté the Base
In a pan, heat a tablespoon of oil. Add the cubed onion and sauté until soft and slightly golden. Add the crushed garlic and cook for another minute. - Add Tomatoes & Spices
Stir in the blended tomatoes, tomato paste, turmeric, cumin, and garam masala. Cook for 5–7 minutes until the mixture thickens and the oil begins to separate. - Add Veggies:
Add the spring onions and capsicum. Cook for another 2–3 minutes until slightly tender. - Combine Lentils & Simmer
Add the cooked ndengu/lentils to the pan and stir everything together. Pour in the sour milk and mix well. Let it simmer gently for 10–15 minutes so the flavors combine and the sauce thickens. - Season & Serve
Add salt to taste. Once cooked, let it rest for 5 minutes before serving. Enjoy hot with rice, chapati, or ugali.
❓ Faq
Can I use regular milk instead of sour milk?
Yes, but the sour milk adds a unique tang that balances the richness. If using regular milk, add a splash of lemon juice or plain yogurt.
Can I use whole mung beans instead of split?
Yes, but they’ll take longer to cook. Soak them overnight or pressure-cook for faster results.
Is this vegan?
If you use plant-based sour milk or yogurt, yes! The rest of the ingredients are naturally plant-based.
Lentil Curry Recipe
Description
Looking for a wholesome, protein-rich dish that's both comforting and full of flavor? This creamy Ndengu (mung bean/lentil) curry brings together hearty lentils, sautéed vegetables, warming spices, and tangy sour milk for a delicious meal perfect with rice, chapati, or even on its own.
Ingredients
Instructions
-
Cook the Lentils
-
In a pot, boil the rinsed split lentils with enough water until soft but not mushy. This usually takes 20–25 minutes. Drain any excess water and set aside.
-
Sauté the Base
-
In a pan, heat a tablespoon of oil. Add the cubed onion and sauté until soft and slightly golden. Add the crushed garlic and cook for another minute.
-
Add Tomatoes & Spices
-
Stir in the blended tomatoes, tomato paste, turmeric, cumin, and garam masala. Cook for 5–7 minutes until the mixture thickens and the oil begins to separate.
-
Add Veggies:
-
Add the spring onions and capsicum. Cook for another 2–3 minutes until slightly tender.
-
Combine Lentils & Simmer
-
Add the cooked ndengu/lentils to the pan and stir everything together. Pour in the sour milk and mix well. Let it simmer gently for 10–15 minutes so the flavors combine and the sauce thickens.
-
Season & Serve
-
Add salt to taste. Once cooked, let it rest for 5 minutes before serving. Enjoy hot with rice, chapati, or ugali.
