Stewed Green Gram (Ndengu Stew)

Serves 6


  • 3 cups Green Grams
  • 1 large Onion, chopped
  • 2 Tomatoes, chopped
  • 2 MAGGI Cube fortified
  • 2 cloves garlic, crushed or paste
  • 1 tsp. grated ginger or paste
  • 1 green chilli, chopped, (optional)
  • 1/2 tsp. cumin powder
  • 1 tsp Coriander powder
  • 1/4 tsp. red chili powder (optional)
  • 1/4 tsp. Turmeric powder
  • 1/2 to 3/4 cup water
  • 2 tbsps. - Cooking oil
  • 2 carrots, cubed & pre-boiled
  • Few coriander leaves for garnish


  1. Wash and soak green grams for at least 4 hours. Over soaking will tend to separate the skin on its own while cooking. Therefore just 4 hours soaking is fine.
  2. Boil with just enough water and a pinch of salt until completely cooked ...If you press it with your fingers it should get mashed...
  3. Heat oil in a sauce pot and fry onions until light brown. Add ginger & garlic paste continue frying while stirring for 2 minutes.
  4. Add tomatoes and all the spice powders; cook until the tomatoes turn mushy
  5. Add the pre-boiled green grams and pre-boiled carrots. Crumble in MAGGI Cube Fortified. Add water to the level of the green grams and Stir well.
  6. Cover pot and simmer for 5 min. Taste & adjust the seasoning. Garnish with coriander leaves.
  7. Serve with hot with chapati or Rice.
Note - You can adjust the consistency of the gravy according to your preferences.