Choroko Sauce (Mung Bean Sauce)

Serves     8


1½ c dry whole mung beans or green split peas
3T vegetable oil
1 large onion, chopped
4 cloves garlic, minced
½ t ground coriander
1/8 t ground cayenne
1 – 14oz. can diced tomatoes
¼ t salt (or more to taste – I used closer to ½ t)
a good grind of black pepper


Rinse mung beans and remove any stones. Place in a bowl and cover with plenty of water. Allow to soak at least 6 hours or overnight. Drain and set aside.

Place soaked beans and water to cover by at least 2 inches in a medium‐large saucepan and bring to a boil. Reduce heat to medium‐low and cook, partially covered, until beans are soft, about 20 – 30 minutes, or longer for old beans.

While the beans are cooking, heat oil over medium heat in a large skillet (large enough to accommodate beans) and add onion. Saute onion until softened, about 6 minutes, then add garlic, coriander and  cayenne and cook for one minute. Add tomatoes, salt and pepper and stir well. Reduce heat to low and cook, covered, for 5 minutes, stirring occasionally.

When beans are tender drain excess water, leaving a bit of water in the pot to facilitate mashing. With a potato masher, mash the beans in the pot until they are fairly well pulverized. Add the beans to the onion and tomato mixture, along with ¼ to ½ cup of water, depending on how wet your beans are, and stir well.

Simmer uncovered, about 10 or 15 more minutes or until thickened, and serve hot over rice or with
chapattis or any flat bread.


Notes and Instructions

Adapted from

An easy vegetarian main course, and if you serve it with chapattis or over rice, this Ugandan comfort food can double as a side dish. Not the most beautiful dish you will ever create, but yummy!

NOTE: Allow at least 6 hours for mung beans to soak. May substitute green split peas (they only need about 3 hours of soaking) in a pinch but it will have a somewhat gritty texture.