Adzuki are one of the few beans that don’t seem to aggravate most vata types, so as a vata they’re one of my vegetarian staples. You can find this small red bean in health foods stores and Asian markets.

Soaking the adzuki beans helps with digestibility. It also cuts down cooking time, which will vary depending on their age and how long they’ve been soaking.

As you can see I use a ton of spices when I cook. This is a trait of Ayurvedic cooking, as spices have mild medicinal properties that also help with digestibility (amongst many other health problems). Plus, they taste good. I suggest always keeping turmeric, coriander, cumin, ginger and hing on hand. Here the curry powder adds extra flavor but you could also leave it out, as the beans are beautifully flavored from the other ingredients.

I like to serve these adzuki beans over a big scoop of aromatic basmati rice, which I’ve explained how to cook below. For a truly balanced meal serve this alongside some steamed greens tossed in a little olive oil.


* This recipe serves 2.

For the rice:

1 cup white basmati rice
1 1/3 cup water

Soak the rice in a bowl of cold water for 30 minutes. Drain.
Combine the rice with water in a small saucepan. Bring to a boil, cover and turn the heat down to very low. Cook for 25 minutes. Don’t open the lid.
Remove from heat and and let the rice sit for 10 minutes before fluffing with a fork and serving.

For the beans:

2/3 cup adzuki beans, soaked overnight and drained
3 cups water
Pinch of hing (aka asafoetida)
1 tablespoon ghee or coconut oil
1/2 onion, diced
1 garlic clove, minced
1″ piece of ginger, grated or finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon mild curry powder
1/4 teaspoon turmeric
1/4 cup coconut milk
Fresh lemon or lime
Himalayan salt (or sea salt) to taste
A handful of fresh cilantro leaves, chopped

Combine the beans with 3 cups of water in a large pot. Bring to a boil, turn the heat to medium low and cover partially. Add the hing. Simmer for about minutes or until the beans are 2/3 of the way cooked (cooking time depends how old the beans are and how long they’ve been soaking).
Heat the ghee or oil in a frying pan over medium heat. Add the onion, ginger and garlic and saute for several minutes until the onions are soft.
Add the coriander, cumin, turmeric and curry powder and saute for 30 seconds.
Pour this mixture into the beans. Cook for another 10-20 minutes, or until the beans are soft.
Add the coconut milk, a few squeezes of lemon or lime, and salt to taste. Garnish with fresh cilantro. Serve over a scoop of rice.

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