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Lal Chori Nu Sh...

Lal Chori Nu Shaak | Adzuki Beans Curry

Name: Lal Chori Nu Shaak | Adzuki Beans Curry
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 170 g dried adzuki beans; 1.5 litre water; 3 tbsp sunflower oil; 1/2 tsp mustard seeds; 1 tsp cumin seeds; 10 curry leaves; 1 onion; 4 cloves garlic; 1 tbsp ginger paste; 2 chillies; 1 1/2 tsp ground coriander; 1 1/2 tsp ground cumin; 1 tsp chilli powder; 1/2 tsp ground turmeric; 180 g canned plum tomatoes; 1 1/2 tsp salt; 1 tsp jaggery; handful coriander; 1/4 lemon

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Prep: 35 min

Cook: 25 min

Extra Time: overnight for soaking

Adzuki beans are a delicious, they have a sweet nutty flavour and a lovely creamy texture making them the perfect ingredient for curry. This is a traditional Gujarati recipe where the adzuki beans are cooked in a tomato based curry sauce flavoured with whole and powdered spices, curry leaves, jaggery and lemon juice.

Ingredients

To Cook The Beans

170 g

dried adzuki beans, (6oz)

1.5 litre

water, (6 1/2 cups)

For The Curry

3 tbsp

sunflower oil, (or any flavourless oil)

1/2 tsp

mustard seeds

1 tsp

cumin seeds

curry leaves

onion, finely chopped

4 cloves

garlic, minced

1 tbsp

ginger paste

chillies, minced, (optional)

1 1/2 tsp

ground coriander

1 1/2 tsp

ground cumin

1 tsp

chilli powder, (or to taste)

1/2 tsp

ground turmeric

180 g

canned plum tomatoes, (6.5oz), pureed

1 1/2 tsp

salt

1 tsp

jaggery, (or 1/2 tsp sugar)

handful

coriander, finely chopped

1/4

lemon, juice of

Method

1. To soak the beans: place the beans in a colander and rinse thoroughly under cold water. Put the beans in a bowl and cover with cold water (about an inch above the beans) and soak overnight.
2. Once soaked drain the beans and rinse several times.
3. To cook the beans on the stove top: pour the soaked beans into a large pot along with 1.5 litres (6.5 cups) of water. Bring to the boil, then reduce the heat and simmer for 45-60 minutes or until the beans are soft to touch but still retain their shape. If you are using a pressure cooker, see the next step for cooking instructions.
4. To cook the beans in a pressure cooker: pour the beans and 1 litre (4 cups) of water into a pressure cooker. Cook the beans for 5 whistles or until the beans are soft to touch but still remain their shape. Once cooked, drain the beans (reserve the cooking liquid) and keep aside while you make the curry.
5. Heat oil in a pan over a medium low heat. Add the mustard seeds and cumin seeds. Once they begin to crackle and pop, add the curry leaves and cook for 30 seconds or until fragrant.
6. Add the onions and cook for 5-7 minutes or until soft, then add the garlic, ginger and chillies and cook for a further 2-3 minutes or until the raw smell of the ginger and garlic turns fragrant. Add splashes of water now and then if the garlic or ginger starts to burn before its cooked.
7. Add the ground coriander, ground cumin, chilli powder, turmeric and 3 tbsp of water. Cook the spices until the water has evaporated and the the oil starts to separate, this will take around 1-2 minutes.
8. Next add the pureed tomato, salt and jaggery (or sugar) and cook for 2-3 minutes or until most of the moisture form the tomatoes has evaporated and the oil starts to separate.
9. Put 3 tbsp of the cooked beans in a blender along with 120ml (1/2 cup) of the cooking liquid (from the beans) and blitz until smooth.
10. Pour the pureed beans into the pan along with the rest of the cooked beans and 120ml (1/2 cup) of water. Put the lid on, increase the heat to medium and cook for 8-10 minutes or until the sauce thickens to your desired consistency.
11. Finish with a squeeze of lemon and garnish with coriander. Serve with hot buttered chapatis or rice.

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