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Use rice.
Provide Boiled Ndengu.
You need to prepare onion.
You need to prepare tomato.
Provide cucumber.
You need to prepare carrot.
Provide courgette.
You need Assorted capsicums.
You need to prepare cooking oil.
Prepare Salt.

Short Tips:

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Clean all your vegetables n set aside..
Chop n dice them accordingly n set aside..
Wash your rice clean n set aside..
In a cooking sufuria, put 1 tbsp cooking oil n let it heat. Add onions n let them brown..
Add onions n some salt..
Add in your already boiled ndengu (green grams/ Mong dall) n reduce the heat..
Add 1/2 cup water n bring to boil. Once ready set it aside..
In another sufuria, put 1 cup of water, some salt n bring to boil..
Once boiled, put your rice n simmer till ready. Note; No over/ under cooking..
In a cooking pan, put 1 tbsp cooking oil, heat abit then add onions, carrots, courgettes n assorted capsicums. Put some very little salt. Saute for 5 mins..
Add in your cooked rice n mix well with those vegetables to make stir fried rice. Once mixed remove from the heat n serve with your Ndengu stew..
Make vegetable salad with the remaining vegetables. That is cucumber, carrots, tomatoes n any other veg of your choice. Enjoy your meal..

Make a well in the center of the vegetables and rice and add whisked eggs to wok. Let cook and set for a minute. Break up eggs with your spatula or spoon (I use this bamboo stir fry spatula) into small pieces. Stir in garlic, dried oregano, salt and pepper. Stir in beef stock and bay leaf; bring to a simmer.

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