Small Red Beans or Adzuki Beans are a good source of minerals. Like any other legume, small red beans can either be soaked overnight or 7-8 hours in a bowl of water.
I have a great schedule of day to day meal plans that keeps me fit and healthy where in, I include legumes twice a week.
You can find more health related tips, ideas & meal schedules shortly in the “Healthy living” tab on my blog.
Last week I had small red beans and black eye bean in stock. In this post , I am going to share a super easy and delicious gravy recipe of small red beans(Adzuki bean).
Previous night, before going to bed I soaked the red beans in a bowl with 3/4 of water. Next day morning, it was all set to make a flavorsome gravy. I made it for dinner
Adzuki Bean Gravy Recipe
After draining the excess water from the beans, I filled with fresh water and kept in a pressure cooker for about 10min( 3 whistles). The gravy is best eaten with Indian roti’s. Few legume gravies taste good with hot steamed rice. While the red beans were busy getting cooked, I mixed wheat flour dough for roti and started flattening my roti’s after 5 min. In 10 min, the red beans were blooming and seemed well cooked. Alright…. Now the game begins…
Ingredients
- Soaked Small Red beans Adzuki beans – 1 cup (medium size cup/ bowl)
- Tomato diced – 1/2 cup 1 No.
- Onion chopped – 1 cup
- Cumin seeds – 1 teaspoon
- Ginger garlic paste – 1 table spoon
- Red chilli paste – 1 table spoon
- Cumin powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Garam masala mixed spice powder – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Salt – as per taste
- Fresh cream – 2 tablespoon
- Oil – as required
Instructions
- I started with heating 3-4 drops of groundnut oil in a pan, on a medium flame, then added cumin seeds. Once they started spluttering, added ginger garlic paste, turmeric powder, red chili paste. After giving a good stir, moving the knob of the stove to a high flame, I added chopped onions & diced tomatoes and quickly tossed it for 2 min.
- Reducing the flame back to medium, added the remaining ingredients except fresh cream. Note that before adding cooked red beans mash them a little and also while adding ingredients one after the other make sure to mix it well.
- My gravy looked a bit dry, to make it look and taste like a perfect gravy , I added 1/2 glass of water and closed the lid of the pan for about 5 min.
- In India, the punjabi dhabas serve awesome lip smacking food, also they have a great open nature ambience with a wired couch to sit & meals served piping hot. Ahhh… trust me, the environment is even more relaxing on winter nights with hot & spicy dinner!!!! Ooopsss… I am dreaming…haha:)
- Back to the recipe : I opened the lid and checked on the gravy, it was done. For the finishing touch, added 2 tablespoon of fresh cream to it and switched off the flame. My god… the aroma was too good to smell!!
- Then comes the most ideal part “the presentation”, that shows our love and respect towards the food. As I was dreaming about the dhabas, I wanted to replicate the same at home. I cut the onions lengthwise , cut a lemon into half and arranged in a plate. Finally the roti’s , Adzuki bean gravy and onions were ready.
- To get the exact feel, I spread a carpet on the floor of my living room with all the windows open to direct the cool breeze inside. One thing that’s missing was “the indian music”. Usually at dhabas , they have the radio and the local station plays old hindi songs playlist. I did the same, but the gadget was my Bose bluetooth speaker. It was an enjoyable & a pleasant dinner.
