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....
Sending this to Susan's - My Legume Love Affair #43 hosted @Chez Cayenee and to Hema's Double celebration event - Murari Anniversary Giveaway
This Day That Year...
2011 - Fusion food - Book review