How to Special Tasty Coconut Ndegu soup

How to Special Tasty Coconut Ndegu soup Delicious, fresh and tasty.

Coconut Ndegu soup. The mild milky, nutty flavor of the coconut milk infused so well and so deeply into the ndengu and was so well complimented by the taste of the cumin. Garam masala brought to life the inherent earthy taste of the ndengu, and the mild flavor of the turmeric tied everything together. Add the tomatoes, carrots, celery, broth and Worcestershire sauce.

See recipes for Ndengu (greengrams) curry too.

Ndengu or dengu/mung beans/green grams, whatever you call them, are one of my favorite beans because they are full of flavor and they cook pretty fast as long as you soak them overnight.

If you have some homemade veggie/chicken/beef stock then you are even guaranteed a better taste and a thicker stew.

You can cook Coconut Ndegu soup using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Coconut Ndegu soup

1. Prepare 1 bowl of ndengu (boiled in coconut milk, green chilli and onion.).

2. You need 2 of tomatoes puréed.

3. You need 1 of large onion diced.

4. You need 1 TBS of ginger garlic paste.

5. It’s Half of TSP cumin and coriander powder.

6. It’s Teaspoon of Chibundiro.

7. It’s Teaspoon of garam masala.

8. You need 2 TBS of coconut cream.

9. It’s 1 sachet of curry powder.

10. You need of Salt and pinch of sugar.

The beans also… Pumpkin Soup and Pumpkin Chapatti on the side.

Cinnamon and nutmeg a table spoon each.

If you haven't tried lentils as a salad, you are definitely missing out.

This is so simple to put together and you can eat it for lunch or dinner.

Coconut Ndegu soup step by step

1. Heat your pan and add your onions. Cook until translucent then add your ginger garlic paste..

2. Cook until the mixture slightly changes colour, then add your spices and curry powder, except Chibundiro and garam masala. Stir and cook for roughly a minute..

3. Add your tomato purée and cook until the tomatoes are well cooked. Add a little water and stir..

4. Add your Ndengu and stir the mixture well..

5. Add water to your desired consistency, plus garam masala, salt and sugar. Stir and let it simmer for 10 mins..

6. Add coconut cream, stir and simmer for two minutes..

7. Remove from fire then add chibundiro, cover and let it sit for 5 mins before serving..

8. Serve with rice or chapati..

Once cooked pour the soup in a blender or food processor.

Ensure to cover the blender since the soup is hot.

At this point check for seasoning and adjust accordingly.

Serve in a soup bowl, garnish with some fresh coriander.

With the number of people catching dengue fever seemingly on the rise every year in Costa Rica, especially during this rainy season, the demand for a simple and inexpensive remedy has never been higher, and as with so many common ailments, the modern medical system is not very helpful.