Red Chori Curry, also known as Lal Chora Dal or Adzuki Bean Curry, is a flavorful, healthy dish packed with protein and fiber. It’s vegan, gluten-free, and perfect with rice or roti for a wholesome meal.
This vegan and gluten-free Red Chori Curry is delicious and a great option for anyone looking for a plant-based meal full of protein and fiber. Whether you use a stovetop or an Instant Pot, this curry is easy to make, and you can add your favorite greens like spinach, kale, or beet for an added boost of nutrients.
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Why You’ll Love This Recipe
- Quick & Easy: Perfect for busy weeknights or meal prep.
- Vegan & Gluten-Free: Suitable for all diets.
- Nutrient-Packed: Red chori beans are high in protein and fiber.
- Versatile: You can make this curry with other legumes you have on hand.
What are Red Chori Beans?
Red Chori Beans, also called Adzuki beans, red moong beans, or red cowpeas, are small, reddish-brown beans that are common in many Asian and Indian dishes.
Adzuki beans are rich in protein, fiber, and minerals, making them an excellent choice for plant-based recipes. They have a mildly sweet flavor and a soft texture when cooked, making them perfect for curries and soups.
In this recipe, we combine these nutrient-packed beans with spices and aromatics for a flavorful dish that everyone can enjoy. Lal chori nu shaak, as it’s called in Gujarati, is a must-try recipe you’ll want to make again and again.
Ingredients you’ll need to make Red Chori Curry
- Red Chori Beans (Adzuki Beans): Soak in water for a few hours or overnight before cooking.
- Oil: Use any neutral cooking oil.
- Cumin Seeds: Adds a warm and earthy flavor.
- Green Chili: Gives a little heat to the curry.
- Onion: I use yellow onions. They add sweetness and depth to the curry.
- Ginger and Garlic: Use fresh if possible. Gives a delicious aroma and taste.
- Tomato: I use fresh tomatoes that are pureed to make this curry.
- Lime Juice: Adds a fresh, slightly tangy taste.
- Spices: You’ll need turmeric, red chili powder, coriander powder, garam masala, and salt.
- Cilantro: Used for garnishing at the end.
How to Make Red Chori Dal?
This Adzuki bean curry is easy to make on the stovetop or in the instant pot. I am sharing step-by-step photos for a visual guide as you make this curry.
Stovetop Method
Soak the Beans: Soak the adzuki beans in ample water for at least 4 hours or overnight. Once soaked, drain the water.
Cook the Beans: Add the soaked beans and 4 cups of water to a medium pot. Bring to a boil over medium-high heat. Once boiling, reduce the heat and let the beans simmer for 40 minutes or until tender.
Prepare the Curry: Heat oil in a deep pan on medium-high flame. Add cumin seeds and let them sizzle. Then, add diced green chili pepper, onions, and sauté for a few minutes until the onions are translucent.
Add the grated ginger and minced garlic and sauté for another minute.
Add the pureed tomatoes along with ground turmeric, coriander powder, Kashmiri chili powder, and garam masala.
Stir well and cook for 6-7 minutes until the masala oozes oil on the sides.
Add the cooked adzuki beans along with the leftover water to the pan. Add more water as needed to the curry.
Stir well, bring it to a boil, then lower the flame and let it simmer for another 10 minutes. Mash some of the dal with a spoon if you prefer a thicker curry.
Finish and Serve: Stir in lime or lemon juice and garnish with fresh cilantro. Red Chori Dal is ready to be served with roti, paratha, or rice.
Instant Pot Method
Wash the adzuki beans and have them ready to use.
- Start the instant pot in Saute mode and heat the oil. Add the oil and cumin seeds and let them sizzle. Then, add the diced green chili pepper.
- Add the onions and saute for 4 minutes. Then, add the minced ginger and garlic and saute for another minute.
- Add the pureed tomatoes and spices to the instant pot and cook for a few minutes.
- Add the adzuki beans and water. Stir well. Press Cancel and close the Instant Pot lid with the vent in the sealing position.
- Press Pressure Cook mode for 12 minutes on high pressure. When the instant pot beeps, let the pressure release naturally (NPR).
- Open the lid and add lime juice and cilantro. Stir and red chori dal is ready to be served.
Pro-Tips
Creamier Texture: To make the curry richer and creamier, add 1-2 tablespoons of cream or cashew cream at the end. You can also add 1/4 cup coconut milk for a creamy curry.
Storage: This curry can be stored in the refrigerator for up to 3 days. It can be frozen for up to 3 months. Store it in an airtight container and reheat when ready to enjoy.
Add Veggies: For a heartier dish, add potatoes, carrots, or celery before cooking. You can also stir in some leafy greens like kale, spinach, or beet after cooking the beans for added nutrition. See the adzuki bean soup recipe.
How to Serve Adzuki Bean Curry?
Serve the curry with steamed basmati rice or jeera rice for a complete meal. You can also enjoy it with whole wheat roti or paratha for a comforting meal.
Pair it with a side of raita, chutney, or a fresh salad for a balanced meal.
More Curry Recipes You’ll Love
Red Chori Curry (Adzuki Beans Curry)
Equipment
Ingredients
- 1 cup Adzuki beans (Red Chori), soaked in water for 4 hours up to overnight
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper, diced
- 1 cup Onion, diced
- 1/2 tablespoon Ginger, grated
- 1/2 tablespoon Garlic, minced
- 1 cup Tomato, pureed
- 4 cups Water, for cooking, 2 cups for instant pot method
- 1 teaspoon Lime or Lemon juice
- Cilantro, to granish
Spices
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2-1 teaspoon Kashmiri red chili powder, mild, adjust to taste
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Garam Masala , adjust to taste
- 1 teaspoon Salt, adjust to taste
Instructions
- Soak the adzuki beans in abundant water for 4 hours or overnight so they are all submerged. When you are ready to cook, drain the water.
Stovetop Method
- Cook the Beans: Pressure Cooker Method: Add the adzuki beans and 2 cups of water to the pressure cooker. Cook for 3 whistles or 8 minutes in the instant pot, then let the pressure release naturally. Stovetop Method: Add the adzuki beans and 4 cups of water to a medium pot. Turn the heat on medium-high flame and bring to a boil. Reduce heat to low and let the beans simmer for about 40 minutes until tender.
- Heat a deep pan on a medium-high flame. Add oil and cumin seeds and let them sizzle. Then, add the diced green chili pepper.
- Add the onions and saute for 4 minutes. Then add ginger and garlic. Saute for another minute.
- Add the pureed tomatoes and spices and cook for another 6-7 minutes until the onion-tomato masala is thickened and oil oozes from the sides.
- Add the adzuki beans along with the leftover liquid. Add about 1 cup more water as needed to the pan. Stir well and bring to a boil. Then, turn the flame to low and let the curry simmer for 10 minutes. Mash the dal in a spoon or taste to check it is tender. If you like, you can also mash some dal to make the curry thicker.
- Stir in the lime juice and garnish with cilantro leaves. Red Chori Dal is ready to be enjoyed with roti or rice.
Instant Pot Method
- Add the onions and saute for 4 minutes. Then, add the minced ginger and garlic and saute for another minute.
- Add the pureed tomatoes and spices to the instant pot and cook for another 6-7 minutes.
- Add the adzuki beans and 2 cups of water. Stir well. Press Cancel and close the Instant Pot lid with the vent in the sealing position. Press Pressure Cook mode for 12 minutes on high pressure. When the instant pot beeps, let the pressure release naturally (NPR).
- Open the lid and add lime juice and cilantro. Stir and red chori dal is ready to be served.
