Another delicious classic just made healthier and cooked faster using a few tricks. Ndengu, or mung beans or green grams, are an amazing source of protein, fibre, vitamin C, vitamin K. They also contain a decent amount of manganese, copper and calcium for you nutrition needs. On top of that, they are simply delicious.

The trick is to buy the freshly boiled beans from the soko/market. Most markets in the estates usually have them just ask or look for big sufurias on jikos. You can also buy boiled green grams from some supermarkets in the freezer section. Frozen foods are not that bad, especially with this recipe, they will taste almost as good as fresh.

You can make your brown chapatis afresh with this simple recipe or just buy brown/pumpkin chapati from the deli.


  • 2 cups of ndengu/mung beans
  • 1/2 teaspoon of extra virgin coconut oil
  • crushed garlic, 1/2 teaspoon
  • crushed ginger, 1/2 teaspoon
  • quartered potatoes, 2 medium-sized ones
  • chopped red onion, 1 teaspoon
  • tomato, 1 small
  • dania/cilantro
  • winnie’s pure health ‘Afya Mchuzi Mix’
  • Himalayan salt
  • black pepper in grinder


  1. Heat pan on medium-low heat, add 1/2 teaspoon of extra virgin coconut oil add crushed garlic, crushed ginger, quartered potatoes, chopped red onion, tomato and dania/cilantro stalks. Brown them gently for a few minutes and then add your favorite spice blend, I like winnie’s pure health ‘Afya Mchuzi Mix’.
  2. Toast it for about a minute and then add 3 cups of water, bring to boil and reduce the heat, simmer hard for about 15 minutes to make a quick veggie stock.
  3. When the liquid is reduced in half and thickened a little bit, add the pre-boiled mung beans, season with Himalayan salt and black pepper and simmer uncovered for about 10 minutes. Remove from heat and add the dania/cilantro leaves that you roughly chop.
  4. By now you know how to saute some veggies right? medium heat, coconut oil, a touch of unsalted butter, brown 1 onions, add chopped kale/spinach/amaranth leaves/pumpkin leaves, season with Himalayan salt, freshly ground black pepper, cook for about 2 minutes and bam, delicious dinner is served in less than 30 minutes. You can take the dish to the next level by adding avocado.

chapati ndengu