Chapos with curried ndengu
I wasn’t sure what to do with the ndengu (green grams) when I started dinner but I didn’t want it to be the same old plain stewed ndengu. As I was clearing to make space for rolling out the chapos, some of the spices from the cardamon chicken curry were still sitting on the countertop. I didn’t have any other bright ideas so I went with it. Curried ndengu.
cardamom pods in the sufuria with some cooking oil
I cooked it the same way I did the chicken.
add chopped onions, grated garlic and grated ginger. Once the onions soften, add the spices; turmeric, cayenne pepper, coriander and half the cardamom
smells really good
then add the water and chopped tomatoes. Let it simmer till the tomatoes soften
add the pre-cooked ndengu and the remaining cardamom. Let it simmer for another 10 minutes so the flavours meld with the ndengu
This is the only thing I did different. When it was ready to serve I chopped up some dhania and folded it in
and oh yeah! I topped the serving with caramelised onions. Yum!