A simple and easy everyday bean curry, for a beginner!
Learn how to make a very simple red chori curry. Red chori also known as red cowpeas or adzuki beans are commonly found in Southeast Asia. Popular in Chinese and Japanese cuisine, but mainly used in sweet preparations like red bean ice cream or fillings for pastries. In India, it is cooked as a curry and eaten with roti or rice. Red chori looks like a smaller version of rajma and can be made the same way. It is a simple vegetarian curry for a weeknight dinner.
You can easily use the same recipe with canned beans which is a great time saver. Just drain, rinse and add. They don’t need much cooking, so just bring to a boil and simmer for 10 mins(instead of pressure cooker instructions below). If using the raw dry kind then it is advisable to use a pressure cooker. To make it easier, I have provided instructions on amount of heat and time in the cooker. I find this easier to follow rather than waiting and counting the whistles!
For vegetarians looking to add more beans and lentils in your diet to increase protein, this is a great option. Try it out!
Makes 3-4 servings
Time: 40 mins
Ingredients:
- 1 cup red chori beans
- 1 cup small diced onion
- 1 1/2 cups crushed tomato (canned or fresh)
- 1 tsp of ginger garlic paste
- 2 cups water
- 2 tsp oil
- 1 tsp cumin seeds (jeera)
- 1 cinnamon stick
- 1 elcho
- 1 tsp salt
- 1/2 tsp turmeric powder (haldi)
- 1 tbsp cumin coriander powder
- 1/4 tsp red chili powder or red chili flakes or fresh green chili, adjust to your taste
- 1/2 tsp Garam Masala
- 1 tsp chana masala
- Chopped coriander leaves for garnish
Method:
- If possible, soak the beans in water overnight. Drain out water when ready to cook.
- In a pressure cooker on medium high heat, add oil, add all the whole spices and heat till they sizzle, approximately 2 mins.
- Add onions, and stir fry for 4 mins till lightly brown
- Add ginger garlic paste, stir fry for 30 secs
- Add tomatoes, salt and all the powder spices, stir well.
- Add red beans, water, close pressure cooker. Cook on medium heat for 30 mins.
- Garnish with chopped coriander leaves and serve hot with naan, roti or rice and Enjoy!
Tips:
- To make it richer and creamier, you can add 2 tbsp of yogurt, or sour cream at the end. Bring to a boil.
- This curry is easy to freeze, make extra or freeze leftovers for at least 3 months in a well sealed container.
- The same recipe can be used for other beans as well, like large red kidney beans, black eye peas…etc. To make it even faster, use canned beans as they cook very fast and don/t need a pressure cooker.
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