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.
I cooked it the same way I did the chicken.