Missing Japanese sweets and lifestyle at this time of the year.Spent an afternoon at the Japanese store and found organic Japanese groceries including organic Adzuki Beans.
I soaked them for about 12 hours in hot water. Washed them. After draining all the water, tied them inside a cotton kitchen towel and placed it in a warm place to sprout them. Not much luck with sprouting, even after a day since it's 40degree Fahrenheit. The beans had sprouted but the sprouts were too small. Nevertheless, nutrition would have soared after the process. Sprouted beans make an excellent food for kidney health and skin.
1 cup of sprouted Adzuki Beans
1 medium onion julienned
1 medium tomato minced
5-6 pressed garlic cloves, chopped
1/2 inch ginger grated
1 tsp paprika
1 tsp black cumin
1/2 tsp cinnamon powder
1/8 tsp nutmeg powder
1 tbsp garam masala
1.5 tbsp oil
1.5 tsp salt
Cilantro for garnish
Cook the adzuki beans in water little more than enough to soak them. once cooked, they should be soft to touch,not mushy.
In a saucepan, add the oil and warm it for few seconds. splutter cumin in the warm oil. Add the garlic, saute for a minute and add the julienned onions. Saute till they are transparent. Add the tomatoes and salt. Cook the tomatoes. Stir in the spices and mix the cooked adzuki beans with its broth.Add grated ginger and simmer the curry for 10 mins until the broth gets thicker and the beans are curried. Garnish with cilantro.
Serve hot with white or brown rice.
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