It is alarming the way the food prices are sky rocketing these days. Every time we go to the grocery, we notice an increase in the price even for the essential commodities like bread, pulses, milk, vegetables etc. We seem to be getting lesser and lesser for the same amount each year. I personally feel the prick most when I see the prices of Toor Daal and Uraad Daal go. These were the most frequently used Daals at home growing up and it is painful to see their prices shoot up at such alarming levels.
Anyways, the silver lining about this is that it pushes me to look for other alternatives and try out something new and different. On one such escapade to the Indian grocery I saw this Red Chori and after some keen contemplation decided to give it a try. I did not want to do anything fancy for the first time, so I decided to make the usual curry. I did not regret the decision as I liked the taste and the flavor seemed pretty familiar too. I feel that when this is correctly cooked nearly tastes like cooked horse gram and when cooked slightly more taste like a regular daal with some zing.
So it is a good option to try when somebody is looking for a change or when one is out of the regular daals/legumes etc.
Ingredients
- 1 cup Red Chori /Azuki beans (soaked overnight)
- 2 cups spinach
- 1 medium onion
- 3-4 green chillies
- 2-3 garlic pods
- Curry leaves (3-4)
- 1/2 Tbsp Mustard seeds
- 1 Tbsp jeera (cumin seeds)
- Oil
- salt
Procedure:
- Pressure cook the soaked Red Chori and keep aside. Make sure that it is not over cooked.
- Chop the onions, spinach, garlic and green chillies and keep aside.
- Meanwhile, in a heavy bottom pan add some oil then add the mustard seeds and allow it to splutter.
- Add jeera, cumin leaves and the garlic and roast until the garlic turns light brown.
- Next add the onions and green chilles and sauté until it turns transparent.
- Add the chopped spinach and mix well. This wilts and cooks very fast. Add more oil if necessary.
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Add the cooked Red Chori and salt and mix well and cover with a lid for a while.
This can be eaten with rotis/pholkas or as a wonderful accompaniment with rice.
Yeah i know whatyou mean , the prices are indeed gone up.
Love the way you have done a new beans because of it
never made the red ones.. tempts me to try it…
Redchillies, What a healthy and delicious-looking recipe. I cook with beans all the time and always appreciate new ideas. Lovely pictures.
looks delicious and healthy.
spinach and beans..Nice combo dear
Yes the price has gone up everywhere…. Lovely curry with beans and green.
We love beans. I make different types of stir fried beans often. Loved your version too.
congrats on getting ur new domain
its my long term dream too. soon 
Hello,
bought the red chori, was looking for a recipe and I found yours, but for the non expert in Indian cusine I don’t know what”Jeera” is. What about some more explanation for the non expert in your cusine?
It is a way to export the culture don’t you think?
Thanks.
Hello Emma. First off, thank you very much for trying visiting my website. I also hope that you like the recipe.
Jeera is cumin seeds in English. I will add that in my main recipe too.
[...] like cooked horse gram (kulith, hurali), but is denser than the horse gram. I have prepared one curry before without using any coconut and this is another one that I tried with coconut in it. This is more [...]
hello there! very nice combo indeed!!! thinkng to cook with lobiya..urs look similar to lobiya right …wt do u say..thx
Hi Farah, thanks for the comments. I am pretty sure it will taste good with Lobiya also. No problem at all.