Red Chori Curry (Adzuki Beans Curry)
Red Chori Curry, also known as Lal Chori Curry or Adzuki Bean Curry, is a flavorful, nutritious dish packed with protein and fiber. It's vegan, gluten-free, and perfect with rice or roti for a wholesome meal.
Servings: 4
Equipment
- Instant Pot/Pressure Cooker
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
US Customary - Metric
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
- 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 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.
Video
Notes
Canned Adzuki Beans: For canned adzuki beans, use two 15-oz cans in this recipe. Drain the liquid in the can, add the beans with 1.5-2 cups of water, and cook for 10 minutes.
Green Chili Pepper: I typically use Thai, Birdeye, or Serrano Chili Peppers in my recipes. Remember to adjust to your taste.
Make it heartier: Add some veggies, such as carrots and celery, before pressure cooking. Then stir in some collard greens, spinach, or kale once pressure cooking is completed.
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.
Nutrition
Calories: 227kcal | Carbohydrates: 38g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 642mg | Potassium: 795mg | Fiber: 8g | Sugar: 3g | Vitamin A: 402IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 3mg