It was the orient that introduced me to this bean. Initially I did not have a clue to what to make with it and then I experimented and made this creamy dal that goes well with steamed rice and makes an excellent side dish for chapathi / poori.I usually prepare this in the pressure cooker and it gets done within half an hour which includes the time to get the ingredients ready.
Adzuki beans – 2 cups
Tomato – 1 large, ripe, chopped
Onion- 1, chopped
Garlic – 10 pods
Red chilli powder -1 teaspoon
Coriander powder- 1 teaspoon
Tamarind paste -1 teaspoon dissolved in 1/4 cup warm water
Curry leaves- a few
Salt to taste
Oil- 2 teaspoons
Cumin seeds -1 teaspoon
Coriander leaves to garnish
- Heat a pressure cooker and roast the beans till a nice aroma arises. Keep aside
- Put in the oil and add cumin seeds and curry leaves.
- When the cumin crackles, add the onion and garlic and saute till the onion is translucent.
- Put in the tomato and cook till mushy.
- Add the tamarind extract, salt, coriander powder and chilli powder.
- Mix well and simmer till it thickens a little and the raw smell of the powders disappear.
- Add 4 cups of water and bring to a rolling boil.
- Put in the roasted adzuki beans and pressure cook for 15 minutes or until the beans is cooked.
- When the pressure releases, mash the dal lightly while still hot.
- Serve garnished with coriander leaves.
This also serves as a delicious side dish to go with steamed rice….
- Instead of roasting the beans, it can also be soaked for 8 hours / overnight before preparation.
- Adjust tamarind and red chilli powder to suit your taste.
- Mashing the dal lightly while still hot gives a thick and creamy consistency. This step is optional though.
Check out the Blogging Marathon page to find out what my fellow bloggers are cooking this week….
2011 – Fusion food – Book review