Put the mung beans in a large saucepan,
cover with water and boil until the beans are soft and the water has
evaporated. Remove from the heat and mash roughly with a fork or potato
masher. Heat the ghee or butter in a separate saucepan, add the garlic
and onion and fry for 4-5 minutes until golden brown, then add the
tomato puree and cook for a further 2-3 minutes, stirring all the time. Stir in the mashed beans, then the green
and red peppers and chili. Add the water, stirring well to mix all the
ingredients together. Pour back into a clean saucepan and simmer for
about 10 minutes, then spoon into a serving dish and serve at once.
The Kenyan name for this simple and tasty
stew is Dengu. If you prefer a more traditional, smoother texture, cook
the mung beans until very soft, then mash them thoroughly until smooth.