Serves: 2; Preparation Time: 20min
Soaking Time: 7-8 hours
Small Red Beans or Adzuki Beans are a good source of minerals. Like any other legume, small red beans can either be soaked overnight or 7-8 hours in a bowl of water.
I have a great schedule of day to day meal plans that keeps me fit and healthy where in, I include legumes twice a week. You can find more health related tips, ideas & meal schedules shortly in the “Healthy living” tab on my blog. Last week I had small red beans and black eye bean in stock. In this post , I am going to share a super easy and delicious gravy recipe of small red beans(Adzuki bean).
Previous night, before going to bed I soaked the red beans in a bowl with 3/4 of water. Next day morning, it was all set to make a flavorsome gravy. I made it for dinner. 🙂
Note down the list of ingredients for Adzuki bean gravy:
Soaked Small Red beans (Adzuki beans) – 1 cup (medium size cup/ bowl)
Tomato diced – 1/2 cup (1 No.)
Onion chopped – 1 cup
Cumin seeds – 1 teaspoon
Ginger garlic paste – 1 table spoon
Red chilli paste – 1 table spoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Garam masala (mixed spice powder) – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Salt – as per taste
Fresh cream – 2 tablespoon
Oil – as required
After draining the excess water from the beans, I filled with fresh water and kept in a pressure cooker for about 10min( 3 whistles). The gravy is best eaten with Indian roti’s. Few legume gravies taste good with hot steamed rice. While the red beans were busy getting cooked, I mixed wheat flour dough for roti and started flattening my roti’s after 5 min. In 10 min, the red beans were blooming and seemed well cooked. Alright…. Now the game begins…
I started with heating 3-4 drops of groundnut oil in a pan, on a medium flame, then added cumin seeds. Once they started spluttering, added ginger garlic paste, turmeric powder, red chili paste. After giving a good stir, moving the knob of the stove to a high flame, I added chopped onions & diced tomatoes and quickly tossed it for 2 min.
Reducing the flame back to medium, added the remaining ingredients except fresh cream. Note that before adding cooked red beans mash them a little and also while adding ingredients one after the other make sure to mix it well.
My gravy looked a bit dry, to make it look and taste like a perfect gravy , I added 1/2 glass of water and closed the lid of the pan for about 5 min.
Meanwhile as my roti’s were flattened, started with toasting it on a roti pan with a spoon full of clarified butter (ghee). This is purely optional.
In India, the punjabi dhabas serve awesome lip smacking food, also they have a great open nature ambience with a wired couch to sit & meals served piping hot. Ahhh… trust me, the environment is even more relaxing on winter nights with hot & spicy dinner!!!! Ooopsss… I am dreaming…haha:)
Back to the recipe : I opened the lid and checked on the gravy, it was done. For the finishing touch, added 2 tablespoon of fresh cream to it and switched off the flame. My god… the aroma was too good to smell!!
Then comes the most ideal part “the presentation”, that shows our love and respect towards the food. As I was dreaming about the dhabas, I wanted to replicate the same at home. I cut the onions lengthwise , cut a lemon into half and arranged in a plate. Finally the roti’s , Adzuki bean gravy and onions were ready.
To get the exact feel, I spread a carpet on the floor of my living room with all the windows open to direct the cool breeze inside. One thing that’s missing was “the indian music”. Usually at dhabas , they have the radio and the local station plays old hindi songs playlist. I did the same, but the gadget was my Bose bluetooth speaker. It was an enjoyable & a pleasant dinner.