In India, adzuki beans are known as Lal Chori Dal and are cooked with a tasty blend of aromatic spices.
Servings
4 servings
Prep time
10 minutes
Cook time
75 minutes
Passive time
n/a
Ingredients
2 cups
Adzuki Beans
6 cups
Water
2 Tbsp
Oil
1 cup
diced Onion (1 medium)
2 Tbsp
Minced Garlic
2 Tbsp
minced Jalapeño (1 medium—include seeds for a spicier dal)
1 Tbsp
minced fresh Ginger Root
1 tsp
Ground Coriander
1 tsp
Ground Cumin
1 tsp
Salt
½ tsp
Ground Cardamom
½ tsp
Ground Cinnamon
2 cups
chopped Tomatoes (2 medium)
Plain Yogurt, for garnish
Chopped Cilantro, for garnish
Instructions
Sort and rinse beans. Place in a pot with water, cover and bring to a boil. Reduce heat to medium-low and simmer until soft, about 60 minutes. Drain adzuki beans, reserving the cooking liquid.
In a clean pot, heat oil over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add garlic, jalapeno and ginger and cook for 1 minute, then add dried spices and salt and sauté until fragrant, 1– 2 minutes.
Add tomatoes and reserved adzuki beans and mix well. Add reserved cooking liquid, adjusting to desired consistency.
For a creamier dal, mash beans with a spoon or puree some or all in a food processor or blender, combining all to heat through just before serving. Garnish with plain yogurt and chopped cilantro.