Adzuki Soup (Lal Chori Dal)
It was the end of March when I started experimenting with Adzuki bean. Yes, for those of you in the know, March’s SOS Challenge was Adzuki beans. And yes, I do realize it is now the end of April! So how did I fall one month behind? Quite simple – once I made it with yogurt, which some how made the soup look ugly with white patches. A few other times I added too much water at the end making it runny. And then I just needed to eat something else. So.. this time I decided to leave out the yogurt and not add any water at all at the end. My beans turned out to be less “soup”y and more just thick beans. But it was delicious. I could really have eaten it just plain.. but decided to add a bit of rice on the side. Beans and rice are always a satisfying combination! For those of you on SCD – I recommend eating this with some cauliflower “rice”. (Basically cauliflower chopped up into really small pieces and boiled)
Adzuki Soup (Lal Chori Dal)
Makes: 4 – 6
Ready in: 45 minutes + overnight soaking of the beans
- 1 cup dry Adzuki beans (also known as: Red beans, Azuki beans, Lal Chori, etc)
- 3 cups water (as much needed to boil the beans)
- 1 medium tomato
- 1/2 onion
- 2 cloves of garlic
- 1 inch piece of fresh ginger
- 2 small green Thai chilies
- 1 tsp ground coriander powder
- 1 tsp ground cumin powder
- 1 tsp salt (to taste)
- 1 tablespoon lemon (to taste)
- 1 tablespoon extra virgin olive oil
1. Rinse the beans. Cover with water so there is about 1 inch of water above the beans. Soak overnight. I ended up soaking mine about 20 hours (started the soak after dinner and cooked it for dinner the next night). The picture shows how the soaked beans look compared to the dry ones.
2. Rinse beans and transfer to a pressure cooker along with the water. Cook beans in a pressure cooker. My pressure cooker says to cook it for 6 minutes after it builds full pressure. If you don’t have a pressure cooker, boil the beans in water till they become tender but still retain their shape.
3. Chop the onions. Cut the chilies lengthwise in half. Chop the tomatoes. Peel and mince the ginger. De-husk the cloves of garlic. I’m using a garlic press but if you don’t have one, mince the garlic as well.
4. Heat the oil on medium high heat. Add the onions, ginger, garlic and chilies. Cook till the onions are transparent; about 5 minutes.
5. Add the coriander powder, cumin powder and salt. Mix well to combine for about 1 minute.
6. Once the beans have finished cooking, add the tomatoes and the beans without any of the water to the onion mixture. Save the water the beans have been cooking with for later.
7. Transfer about half of the bean mixture into a blender or a bowl. Blend using a blender or an immersion blender until it forms a smooth paste.
8. Add this back to the remaining bean mixture. Add the lemon juice. Add more water if you want it to be thinner (I did not add any.).