Adzuki Bean Gravy

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.

I use:

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….

Note:

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….

Sending this to Susan’s – My Legume Love Affair #43 hosted @Chez Cayenee and to Hema’s Double celebration event – Murari Anniversary Giveaway