MASALA AZUKI

Azuki are tiny kidney beans like rajma. We find these abundantly in Brazil. I have tried cooking these in many ways, dry version, with gravy like Rajma, made chaat and the taste is really awesome. I also use these as a substitute to kali urad dal/ black dal/ maah ki daal.

Ingredients:
Azuki beans .....  1 cup
Onion ............... 1 small
Mustard seeds ... 1 tsp
Cumin seeds ..... 1 tsp
Asafoetida ....... a pinch
Turmeric powder .. 1/4 tsp
Cumin powder ...... 1/2 tsp
Red chilli powder .. 1/4 tsp (add less or more as per your taste)
Salt .................. to taste
Lime juice ...... 1-2 tbsps
Coriander leaves .. handful
Oil ..... for tempering

Method:
1. Soak the azuki beans for at least 5-6 hours. (preferably overnight)
2. Boil them adding salt in a pressure cooker. Drain the water.
3. Heat a little oil in a pan and add the asafoetida, mustard and cumin seeds.
4. When they crackle add the sliced onion and saute for a minute.
5. Add the boiled azuki beans and the spice powders.Check the salt and add if needed.
6. Add the lime juice and coriander leaves.
It can be served as a side dish with rotis or cold like a salad.

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