It is not easy to cope with the suddenly changing tastes, whims and moods. I am talking about the teen… She has just informed me that overall she is not totally thrilled with Rajma – North Indian Kidney Beans. This right on the heels of turning vegetarian. Well, I am not a mother who gives up that easily. I made Adzuki Beans just like Rajmah. The softer smaller beans made the young one happy.
I am a happy sort of cook today. Well, I am always happy, while cooking but more so when I cook on a super busy time budget and strike culinary gold!
All things considered, we really live in strange times these days. Presidential Lingo = Racist, trashtalk?! Should one say or punctuate with only in America?
Things that would otherwise be funny is actually real life today and I cannot really say, LOL! Now, the adzuki bean is no stranger on the Indian table, it is called Lal Chori and often sprouted and enjoyed as a breakfast offering. Yes, we eat sprouted beans for breakfast, I will tell you more about that one of these days. This Monday I have signed up to volunteer for MLK day.
Well, the weather in New York is back to frigid and chilly. I have an up north errand that I have been postponing, only forever. My excuse has been the weather. However, this year we seem to be having a pretty serious kind of New York winter, so the show as they say must go on. This beautiful and comforting adzuki bean curry will certainly help you get your chilly day spirits up, especially if you choose to do this in your instant pot. Looking for more bean and instant pot conversation do not forget to join my legume love group on facebook.
The good news about adzuki beans is that it cooks much quicker than regular rajma beans and cooks into a naturally creamy consistency. Just like I said, win and win.
A soothing thick and comforting rendition of adzuki beans, cooked like rajma
- 2 tablespoons oil
- 1 teaspoon whole cumin seeds
- 1 red onion, peeled and diced
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon red cayenne pepper
- 1 teaspoon powdered cumin
- 1 teaspoon powdered coriander
- 1 cup chopped tomatoes
- 3/4 cup dried red adzuki beans
- 1 and 1/2 teaspoons salt or to taste
- 1 teaspoon garam masala powder
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped cilantro
- Turn the instant pot to the saute setting and add in the oil. After about a minute add in the cumin seeds and wait until the seeds begin to sizzle.
- Add in the red onion and the garlic and ginger and saute until soft and wilted. This will take about 4 minutes.
- Add in the red cayenne pepper, powdered cumin, powdered coriander and stir well.
- Add in the chopped tomatoes and the adzuki beans and salt with 2 cups of water.
- Cover the instant pot and hit cancel. Set to the beans/chilli mode and cook for 25 minutes.
- If you have the time let the pressure release naturally.
- Remove the cover and stir in the garam masala powder and the lime juice.
- Garnish with cilantro and serve with steamed rice.
If you want to cook this on the stove top, simply increase the cooking time to and hour.