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Adzuki Beans Curry

Course: Side Dish
Cuisine: Indian

Ingredients

  • 2 cups adzuki beans soaked overnight
  • 2 red onions finely chopped
  • 2 ripe red tomatoes finely chopped
  • 3 garlic cloves finely chopped
  • 1 inch ginger finely chopped
  • 1 tea bag
  • 5 sprigs coriander leaves finely chopped
  • Salt to taste
  • 2 tsp kadai spice blend
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 3-4 tbsp vegetable oil

Kadai Spice Blend:

  • 6 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tbsp cumin seeds
  • 1 ½ tsp black peppercorns
  • 8 green cardamom
  • 2 black cardamom
  • 1 inch cinnamon stick
  • 2 dried bay leaf
  • 10 dry kashmiri red chillies

Instructions

To prepare the spice blend:

  • Dry roast all the ingredients (and as always, take care not to burn). Cool and grind to a fine powder. When dry roasting spices, remove from the pan onto a parchment or baking paper after switching off flame. Never leave it in the same pan itself as the spices continue to roast in the residual heat.

To prepare the curry:

  • In a deep pan or pressure cooker, heat oil and add the onions, garlic and ginger. Saute till the onions have caramelized well.
  • Add the tomatoes and continue to cook till the tomatoes turn mushy.
  • Turn down the heat and add all the spices. Continue to cook for another 2 minutes.
  • Add the washed and soaked beans along with a tea bag (use an ordinary tea bag and not the flavoured ones). Adding the tea bag is optional; this is only to lend the deep dark colour to the dish and does not really add much flavour to the dish.
  • Season with salt and add 2 cups of water. Cook till the beans are done to the consistency you like.
  • Remove from heat and garnish with fresh coriander leaves.
  • Serve hot with rice or flat breads.

Notes

Store the excess spice blend in an airtight container for future use.