Mustard Roasted Adzuki Beans with Urad Dal

I am joyfully overwhelmed by one of the latest additions to my extensive cookbook collection. My dear friend Susan generously sent me a copy of 1,000 Indian Recipes by Neelam Batra. I am still in the process of exploring this inspiring collection, as can be imagined, considering there are so many recipes to choose from.

Though not strictly vegetarian, the bulk of the traditional selections are more than suitable for vegetarians and also vegans. Ms. Batra, who has been cooking Indian cuisine for over 30 years, covers recipes from various regions of India, but as she notes, "Even 1000 recipes doesn't cover all the wealth I discovered in my travels and in preparing recipes in my kitchen, but you have in this book a wonderful collection of recipes that will make Indian home cooking a pleasure".

Indeed, as my cupboards are packed full of delightful spice blends and legumes that are popular in various regions and also throughout the world. I need not even go into the various cookbooks that my shelves groan over because of the weight of wealth they contain. I find it unfortunate that most of the restaurants in North America that serve Indian food are so focused on the Northern region, as much as I enjoy most of the dishes inspired from that part of the country. There is just so much to explore, so get cooking in your own kitchens and you will open up a new world of flavors and healthy meals.

I will have much more to say about this book, but I can say the cook will find recipes for spice blends, chutneys and pickles, savory snacks and starters, soups, salads, vegetables, paneer, legumes, vegetarian curries, rice, breads, desserts, beverages and for those who like Indian meat and fish dishes, you will be sure to find something to suit your preferences. The outline of kitchen basics and the glossary is most helpful, especially for those new to Indian cooking, not to mention the charming and helpful introductions to each recipe. Yet another gem that I can't praise enough.

Mustard Roasted Adzuki Beans with Urad Dal

Recipe by Lisa Turner Adapted from 1,000 Indian Recipes Cuisine: Indian Published on November 5, 2010 Red beans simmered with mustard and Indian spices for a simple, unique and delicious curry Print this recipe Ingredients: 1 cup dried adzuki beans 1 tablespoon butter, ghee or oil 1 teaspoon brown mustard seeds 1 teaspoon Dijon mustard 2 to 4 red or green chilies, to taste, seeded and finely chopped generous handful of dried curry leaves 1 large tomato, finely chopped 1/2 teaspoon asafetida 1 tablespoon fresh ginger, minced or grated 1 clove garlic, minced or crushed 1/2 teaspoon ground cayenne 1 tablespoon ground coriander 1 teaspoon ground cumin 1 teaspoon sea salt 3 to 4 cups water, as needed 1/2 to 2/3 cup split skinned urad dal, rinsed 1/2 cup plain yogurt for serving 1/2 cup finely chopped fresh parsley for garnish Instructions: Rinse the adzuki beans and soak for 6 hours or overnight in several inches of water. Drain and rinse, then set aside. In a large saucepan or wok, heat the butter, ghee or oil over medium heat. When hot, add the mustard seeds and stir for 30 to 60 seconds or until they turn grey and begin to splutter and pop. Add the adzuki beans, Dijon mustard, chilies, curry leaves, tomato, asafetida, ginger, garlic, cayenne, coriander, cumin and sea salt, and cook, stiring frequently, for 5 to 10 minutes. Pour in 3 cups of water and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes. Now add the urad dal and simmer for another 20 minutes. Stir occasionally and add more water as needed. Transfer to a serving dish, swirl in the yogurt, and garnish with fresh chopped parsley. Makes 4 to 6 servings

Other Azuki Bean recipes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Mung and Azuki Beans with Fresh Peas and Spices
Spicy Azuki Bean Risotto
Hungdo Chow Ching Jiao
Adzuki Croquettes with a Spicy Sesame Sauce

Audio Accompaniment: Sysyphe - Under the Wood