benazir's blog

Adzuki Beans

I am still in a royal snit because of some crazyness that has been going on. Last week was Eid Adha and I did not want to go anywhere. I was just that upset. I explained some of it on the previous post but that is not all really. I have come down with a summer cold which actually sucks big time. Having asthma is bad enough as it is and colds no matter which time of year makes it harder to breathe.

Adzuki beans have become my fast favorite along with myocoba aka cannary beans. I have been loving black beans, pintos, black eyed peas, lima beans, butterbeans, fava, chickpeas and others too and even crowder peas have been my all time favorites for a very long time as well as various lentils too. Today we just deal only with adzuki again.

Take 1 cup of adzuki beans and put them in a bowl. Add 1 pinch of baking soda and fill the bowl up with water making sure it is covering the beans and let sit for 1 hour or 2 to let soak. While that is soaking then you can take things out of the cupboard so you can make both Curry Powder and Garam Masala and set aside. Just put one finished type of masala in to a small clean bowl then start on the other. Now you need to rinse the beans to make sure there is no taste of baking soda remaining.

I recently had to put my tomatoes in the freezer because they go bad right away in the summer time even in my refridgerator. In an instant pot press the saute button for 10 minutes. Add 1/4 cup of peanut oil, 3 tbs of butter ghee, 1 onion or shallot, let brown and add 4 cloves of garlic minced, the curry powder and garam masala that has been made before starting to cook.

Chop 1 green chili. They can be either sarano, jalapeno or finger hot chili. Add either 1 pinch of kosher salt pink salt, sea salt, bullion powder or 1 bullion cube, 3 dashes of maggi or knorr aroma, 1 chopped tomato and let cook until it turns mushy. Add the soaked and rinsed adzuki beans, 1 quart or 1 1/2 liters of water. Stir and if the instant pot at this mode doesn’t shut off on its own then turn it off by pressing cancel.

Place the pressure cook lid on the cooker and make sure it is set to sealing. Select pressure cook for 20 minutes. When it turns off take a steam diverter and put it on the vent and press the quick release button. When the pressure is gone then take the lid off carefully and check the bean to see if it is soft. If they are skip repeating but if they are repeat. Enjoy with plain Desi yogurt. Also you can eat it on millet or brown basmati rice.

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