Azuki Beans Cooked with Garlic and Ginger


Visit the Indian Food Glossary for information on the ingredients in this recipe
Azuki Beans Cooked with Garlic and Ginger

I was delighted to find a few Indian recipes calling for azuki beans in my newly acquired copy of Madhur Jaffrey's World-of-the-East Vegetarian Cooking, including this one. Azuki beans were cultivated in Asia where they continue to be very popular, usually served sweetened. Though I own a few shelves of cookbooks, I don't have many azuki bean recipes that are more suitable to serve as a dinner dish. I sometimes use them in recipes calling for mung beans, so if you don't have azuki beans on hand, whole mung beans would be a very good alternative.

On the menu with:
Beet and Tomato Soup
Rice with Paneer and Peas

Azuki Beans Cooked with Garlic and GingerAzuki Beans Cooked with Garlic and Ginger
Recipe by
From Madhur Jaffrey's World-of-the-East Vegetarian Cooking
Cuisine: Indian
Published on November 26, 2007

A simple but robust and savory azuki bean dal curry flavored with ginger and garlic

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Ingredients:
  • 1 cup dried azuki beans
  • 2 cloves garlic, peeled
  • 1-inch piece fresh ginger, chopped
  • 2 whole dried red chilies
  • juice from 1 lime or 1/2 lemon
  • 1 teaspoon sea salt
  • 1/3 teaspoon garam masala
  • 1/2 cup cream or yogurt
Tempering:
  • 3 tablespoons ghee or a mixture of butter and oil
  • 1 clove garlic, minced
  • 1-inch piece fresh ginger, minced
  • 1/2 teaspoon cayenne
Instructions:
  • Rinse the beans and soak for 6 hours or overnight in several inches of water. Drain and rinse. Transfer to a large saucepan and cover with 4 1/2 cups of fresh water. Add the garlic, ginger and dried chilies, and bring to a boil. Reduce the heat to low, cover, and simmer for simmer for 40 to 60 minutes or until the beans are tender.

  • Transfer the garlic, ginger, and some of the beans (about 1/2 cup) along with some of the cooking liquid to a blender. Purée until smooth and return to the pan.

  • Stir in the lime or lemon juice, salt, garam masala and cream or yogurt, and discard the dried red chilies if desired. Leave the pan uncovered with the heat set to low.

  • Heat the ghee or butter and oil in a small saucepan or frying pan. When hot, add the minced garlic and ginger. Stir for a minute or so or until the garlic is slightly browned. Add the cayenne, quickly stir, and then pour the contents into the beans. Cover immediately, turn the heat off, and let sit for about 5 minutes before serving.

Makes 4 to 6 servings

2 comments:

Lucy said...

Do you know Lisa, just as you were leaving a comment on my mung dal, I was salavting over this, your fabulous, way of using azuki's!

Most amusing...this is inspired. I often look at my azukis and wish I had just one more recipe. Thanks!

Lisa said...

It's a dal connection at work :)