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.