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Tuesday, October 26, 2010

Adzuki Beans/ Red Chori/ Red Chawali

I must confess that while I had eaten black eyed beans freqently, I had never eaten the red variety or even seen it until two years ago. I was looking for pulses that I could add my menu when I came across this. I decided to experiment with it and I really liked it. It has become a regular feature these days. Black eyed beans are called "chori or chawali" and the red variety is called "red chori or red chawali". These beans are also known as Adzuki or Azuki beans and you should be able to find it in regular grocery stores as well. This is a great alternate to your daily dal. The best feature of this bean is that it doesn't need to be soaked overnight and cooks fast. It makes for a perfect recipe for a quick meal.

1 cup adzuki/chawali beans
2 cups water
2 cloves garlic, grate one clove
1/2 inch ginger, grated
1 green chilli
1/8 tsp turmeric powder
1 medium red onion, diced
2 medium tomatoes, diced
1 tsp garam masala
salt to taste
2 tbsp oil

Pressure cook the beans, 1 garlic clove and water for 1-2 whistles depending on your pressure cooker. In another pan, heat oil. To this add the onions, chilli, grated ginger and garlic. Cook this till the onions turn a nice brown color, but do not burn. Then add the tomatoes. Cook this till the tomatoes reduce and the mixture starts turning brown. Add the turmeric powder and garam masala and cook for a couple of minutes more. Add the cooked beans and  salt. Cook this for a few minutes. Add some water if you want to thin the gravy and boil it all for a few minutes.

Serve hot with white rice or chapatis. Add a slice of lemon, some sliced onions and enjoy your meal.

If using the Instant Pot, use the beans mode or 12 minutes high pressure, manual mode with natural pressure release.

See the tips below which describes how this can all directly be made in the cooker itself which is a much faster method instead of using a separate pan for the gravy.

If you are running short of time, prepare the gravy in your pressure cooker as described above instead of a separate pan. Then add the beans and water and pressure cook for 1-2 whistles. Then boil it for a few minutes without the lid as needed to thicken the gravy. Add some water if the gravy is too thick and you want to thin it out. This is a faster way to make this vegetable for a quick meal.

1 comment:

  1. I tried this yesterday . It came out great. Will be a regular feature for me from now on. Thanks for sharing the wonderful recipe.