Mustard Roasted Adzuki Beans Recipes

SPICY ADZUKI BEANS

Steps:

• 1. Place the dal, 4 cups water, tomato, ginger, green chili peppers, salt, and turmeric in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft, with some of them broken if not, add more water as needed, cover, bring up to pressure, and cook under high pressure about 30 seconds. Or cover and boil until the dal is soft and creamy, about 30 minutes.2. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander and cumin, cook 5 to 10 seconds, remove from the heat. Mix in the paprika and then lightly swirl everything into the dal, with parts of it visible as a garnish. Sprinkle the garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MUSTARD-ROASTED ADZUKI BEANS

Steps:

• 1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides.2. Add everything except the water, cilantro, and yogurt, and stir to roast the dal until it is fragrant and lightly golden, about 10 minutes. Add about 4 cups water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer until the dal is soft and creamy, about 1 hour. Stir occasionally and add more water as needed. Transfer to a serving dish, mix in the cilantro, then swirl in the yogurt with parts of it visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.