Growing up in India, adzuki beans were a staple in my mom’s kitchen. I love them because they have a firm texture and nutty flavor. I had trouble finding them in the U.S. until I discovered Bob’s Red Mill, and I am so thankful I did! Curried adzuki beans with basmati rice is a super-easy and delicious weeknight dinner for my family.
Pick through the beans to remove any stones or debris, then rinse them well to remove any remaining dirt.
Soak the beans in about 4 cups of water overnight.
When ready to cook, turn your instant pot to the "Sauté" setting and add oil.
After about 1 minute add the cumin seeds, waiting until they begin to sizzle and become fragrant.
Add the red onion, garlic, and ginger, and sauté until soft and wilted.
Add the powdered cumin, turmeric, and coriander powder, stirring well.
Add the pureed tomatoes, adzuki beans, salt, and 2 cups of water.
Cover the instant pot and hit "Cancel", then set it to "Beans/Chili Mode" and cook for 25 minutes.
Remove the cover and stir in the garam masala and lime juice.
Serve with steamed basmati rice and garnish with fresh cilantro.
Pick through the beans to remove any stones or debris, then rinse them well to remove any remaining dirt.
Soak the beans in about 4 cups of water overnight.
When ready to cook, heat oil in a large pot on medium heat.
After about 1 minute, add the cumin seeds and wait until they begin to sizzle and become fragrant.
Add the red onion, garlic, and ginger, and sauté until soft and wilted.
Add the cumin powder, turmeric, and coriander powder, mixing well. (Want a little kick? Add about ½ a teaspoon of chili flakes or more if you like.)
Add the pureed tomatoes, adzuki beans, salt, and 4 cups of water.
Cook until the beans are tender (about 1 ½ hours).
Stir in the garam masala and lime juice.
Serve with steamed basmati rice and garnish with fresh cilantro. (If you want a creamy addition, try topping it with 1 tablespoon of low-fat coconut cream.)