March 2, 2010

Kenyan Lentil Stew (Dengu)

Tonight was African Night for dinner - we had an Algerian cucumber salad, Lablabi - a chick pea stew from Tunisia, Tanzanian spinach and peanut curry and the Kenyan Lentil Stew. This dish is similar to the Indian Dal - usually made with mung beans. I used Toor Dal instead as Shankar had some frozen from last week.


Heat a tablespoon of butter (or ghee) on a pan, add one chopped onion, two cloves of minced garlic and cook till the onions are soft. Add two chopped red or green chilies - I used the hot Thai variety. Add two tablespoons of tomato puree, cook for a few more minutes. Then add two cups of cooked and mashed dal, add water to adjust consistency. Then add half a diced capsicum and another diced red bell pepper. Season with salt, according to taste. Simmer and cook for another 5 minutes. Garnish with chopped cilantro or mint and serve. I adapted this recipe from Just Food Now.
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