Mustard Roasted Adzuki Beans with Urad Dal

Visit the Indian Food Glossary for information on the ingredients in this recipe
Mustard Roasted Adzuki Beans with Urad Dal

I am joyfully overwhelmed by one of the latest additions to my extensive cookbook collection. My dear friend Susan generously sent me a copy of 1,000 Indian Recipes by Neelam Batra. I am still in the process of exploring this inspiring collection, as can be imagined, considering there are so many recipes to choose from.

Though not strictly vegetarian, the bulk of the traditional selections are more than suitable for vegetarians and also vegans. Ms. Batra, who has been cooking Indian cuisine for over 30 years, covers recipes from various regions of India, but as she notes, "Even 1000 recipes doesn't cover all the wealth I discovered in my travels and in preparing recipes in my kitchen, but you have in this book a wonderful collection of recipes that will make Indian home cooking a pleasure".

Indeed, as my cupboards are packed full of delightful spice blends and legumes that are popular in various regions and also throughout the world. I need not even go into the various cookbooks that my shelves groan over because of the weight of wealth they contain. I find it unfortunate that most of the restaurants in North America that serve Indian food are so focused on the Northern region, as much as I enjoy most of the dishes inspired from that part of the country. There is just so much to explore, so get cooking in your own kitchens and you will open up a new world of flavors and healthy meals.

I will have much more to say about this book, but I can say the cook will find recipes for spice blends, chutneys and pickles, savory snacks and starters, soups, salads, vegetables, paneer, legumes, vegetarian curries, rice, breads, desserts, beverages and for those who like Indian meat and fish dishes, you will be sure to find something to suit your preferences. The outline of kitchen basics and the glossary is most helpful, especially for those new to Indian cooking, not to mention the charming and helpful introductions to each recipe. Yet another gem that I can't praise enough.

Mustard Roasted Adzuki Beans with Urad DalMustard Roasted Adzuki Beans with Urad Dal
Recipe by
Adapted from 1,000 Indian Recipes
Cuisine: Indian
Published on November 5, 2010

Red beans simmered with mustard and Indian spices for a simple, unique and delicious curry

Print this recipePrint this recipe

  • 1 cup dried adzuki beans
  • 1 tablespoon butter, ghee or oil
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon Dijon mustard
  • 2 to 4 red or green chilies, to taste, seeded and finely chopped
  • generous handful of dried curry leaves
  • 1 large tomato, finely chopped
  • 1/2 teaspoon asafetida
  • 1 tablespoon fresh ginger, minced or grated
  • 1 clove garlic, minced or crushed
  • 1/2 teaspoon ground cayenne
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 3 to 4 cups water, as needed
  • 1/2 to 2/3 cup split skinned urad dal, rinsed
  • 1/2 cup plain yogurt for serving
  • 1/2 cup finely chopped fresh parsley for garnish
  • Rinse the adzuki beans and soak for 6 hours or overnight in several inches of water. Drain and rinse, then set aside.

  • In a large saucepan or wok, heat the butter, ghee or oil over medium heat. When hot, add the mustard seeds and stir for 30 to 60 seconds or until they turn grey and begin to splutter and pop. Add the adzuki beans, Dijon mustard, chilies, curry leaves, tomato, asafetida, ginger, garlic, cayenne, coriander, cumin and sea salt, and cook, stiring frequently, for 5 to 10 minutes.

  • Pour in 3 cups of water and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes. Now add the urad dal and simmer for another 20 minutes. Stir occasionally and add more water as needed.

  • Transfer to a serving dish, swirl in the yogurt, and garnish with fresh chopped parsley.

Makes 4 to 6 servings

Mustard Roasted Adzuki Beans with Urad Dal

Other Azuki Bean recipes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Mung and Azuki Beans with Fresh Peas and Spices
Spicy Azuki Bean Risotto
Hungdo Chow Ching Jiao
Adzuki Croquettes with a Spicy Sesame Sauce

Audio Accompaniment: Sysyphe - Under the Wood


AJ said...

Beans look yummy!!

Johanna GGG said...

Your blog is proof of how interesting Indian food can be. It was only when I started blogging that I began to appreciate the range of indian foods - am sure you will have fun with your new cookbook

BTW am curious about the name of the dish - does the "roasted" refer to the frying of the mustard seeds - I read to see if it went in the oven but it didn't seem to do so.

Anonymous said...

I love Indian cooking as well, and I agree with you, most restaurant food is very limited in choice when compared to the amount of variety I have experienced at friends' houses.

Roasting the beans with all the spices must make them very flavourful indeed. I'd love to give it a try. I just wanted to check on the amount of ground coriander seeds. I have a feeling that a tablespoon might be a bit too much, but it might well work in this particular dish, since there are so many other flavours.

Priya Suresh said...

Nutritious dish..

Lisa Turner said...


This is a stove top dish. The "roasted" part refers to both the seeds and also the beans as they are stir fried for a few minutes before adding the water.


The amount of coriander works well in this dish, but you can reduce the amount of course.

Johanna GGG said...

btw - just told e what was on your stereo and he was most displeased because he thought he had the music market cornered on obscurity :-) but had never heard of this one

the Kitchen Shaman said...

I'm reading a fascinating book called Curry: a tale of cooks and conquerors, and though most of the recipes are not vegetarian/vegan in any way, she covers the history of curry in a delectable manner, with many references to those who don't eat meat.
And I agree, most Indian restaurants focus too much on the north. We are blessed to have a South Indian restaurant in Phoenix.