AZUKI BEAN CURRY

Azuki beans are small red in colour and tiny (approx. 5 mm). They are grown throughout East Asia and Himalayas. In some parts of India they are referred to as "Red Chori". In Punjab it is called "ravaa'n" and is a common ingredient of chaat. In Marathi, it is known as 'Lal Chavali (लाल चवळी)'- literally means 'red cowpea.'In Gujarat, it is known as 'chori'. In Japan it is the second most popular legume after the soyabean.
Azuki beans are a good source for a variety of minerals like magnesium, potassium, zinc and folic acid.


Information source: Wikipedia.

Ingredients:

Azuki .... 1 cup ( soak for 2-3 hours)
Onion .... 1 cup ( chopped finely)
Tomatoes ... 1 (or) 3 tbsp. tomato puree
Ginger garlic paste .... 1 tbsp.
Red chilli powder ...... 1/2 tsp.
Turmeric powder ..... 1/2 tsp
Coriander powder ...... 1 tsp
Cumin powder ............ 1 tsp
Salt .............. to taste
Oil ..
Coriander leaves ... to garnish
Method:
1. In a pressure cooker add a little oil. Saute the ginger garlic paste.

2. Add the chopped onions and fry till golden brown colour.

3. Now tip in the tomatoes ( I used tomato puree. it gives a nice colour to the curry) Add half a cup of water and simmer until the onion is cooked.

4. Drain the water from azuki beans and add them to the onion paste along with the dry spice powders and salt.

5. Pour one and half to two cups water (depending on the gravy you want to have) and pressure cook for 5-6 whistles. After opening the cooker, check the beans. Cook further more if needed.

(It depends on how long you have soaked the beans )
6. Garnish and serve with rotis or rice.
This is just a simple curry. You can make a lot of variations by adding different masala pastes or powders.
Note: I find this as a substitute to Maah ki dal/Kali Dal/Whole urad dal, because in Brazil we don't get Indian lentils. It just tastes very much the same when cooked like 'makhani dal'.