Desi Chori (Indian Adzuki Beans)

Adzuki beans are small, red beans originating from China and are highly popular in Asian cooking. In Japan it is made into a bean paste and used in sweet recipes like nerikeri. ‘Azuki’ in Japanese or ‘hongdou’ in Chinese means ‘small bean’ or ‘red beans’. Indians of course found a way of using adzuki beans into a curry or dal that is absolutely lip smacking as well as packed with nutrition. Also called red mung beans, they are a great source of protein, fiber, iron, magnesium and B vitamins. Adzuki beans are a great option for plant based protein for vegetarians too @sarchakra

PREP TIME: 10 mins plus soaking

COOK TIME:50 mins

YIELDS: Serves 5


  • Azuki beans (red chori) 1 cup
  • Salt to taste
  • Turmeric 2 tbsp, divided
  • Oil 2 tbsp
  • Caraway seeds 1 tsp
  • Cumin seeds 1 tbsp
  • Onion 1, chopped
  • Ginger paste 2 tsp
  • Garlic paste 1 tbsp
  • Tomato 1, chopped
  • Cumin powder 2 tsp
  • Coriander powder 2 tsp
  • Red chili powder 2 tsp
  • Cream 2 tbsp
  • Coriander chopped for garnish
  • Green chilies 3-4 for garnish


  • Soak beans for 5 hours or overnight with enough water to cover it.
  • Drain the water. Rinse beans a few times. Put in 2 cups of water, salt and 1 tbsp of turmeric.
  • Cook the beans in the pressure cooker for 5-6 whistles till completely cooked. Let the pressure release by itself.
  • Heat oil. Put in cumin seeds and caraway seeds. Let it splutter.
  • Add in chopped onions, ginger and garlic paste. Sauté till onion is translucent and the raw smell goes from the ginger and garlic.
  • Add in chopped tomato. Put in the dry spices- red chili powder, turmeric, cumin powder, coriander powder. Cook till the tomato gets mushy.
  • Add cooked Dal and 2 cups of water. Turn the flame down and simmer the beans for 10-15 mins. Mash the beans slightly.
  • Drizzle in the cream. Turn the heat off. Garnish with chopped coriander and green chilies. Serve with rice.
The steps
Desi Chori

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