Rajma with Adzuki Beans
Ready in about 35 minutes | Servings 3. Per serving: 304 Calories; 5.6g Fat; 50.1g Carbs; 16.5g Protein; 4.6g Sugars.
Nutrition
per per serving304
Calories
16.5g
Protein
50.1g
Carbs
5.6g
Fat
Ingredients
| 1 cup | 240 ml | dried adzuki beans |
| 1 | ghost jolokia chili pepper, chopped | |
| 1 tbsp | 15 ml | butter, at room temperature |
| 1 | bay leaf | |
| 1 inch | cinnamon stick | |
| 1 tsp | 5 ml | cumin seeds |
| 1 tsp | 5 ml | red pepper flakes, crushed |
| 1 tsp | 5 ml | garam masala |
| 4 cup | 960 ml | vegetable broth, preferably homemade |
| 1 | green cardamom | |
| 1 | onion, chopped | |
| — | Kosher salt and ground black pepper, to taste | |
| 1 tsp | 5 ml | coriander |
| 2 | ripe tomatoes, pureed | |
| 2 | cloves garlic, pressed |
Instructions
Ready in about 35 minutes | Servings 3.
Per serving: 304 Calories; 5.6g Fat; 50.1g Carbs; 16.5g Protein; 4.6g Sugars.
- Press the "Sauté" button and melt the butter. Once hot, cook the cumin seeds for 30 seconds to 1 minute or until the seeds begin to sizzle.
- Now, stir in the onion, garlic, and chili pepper; continue to sauté an additional 3 minutes or until they have softened.
- Stir in the remaining ingredients.
- Secure the lid. Choose the "Bean/Chili" mode and cook for 25 minutes at High pressure.
- Once cooking is complete, use a quick pressure release; carefully remove the lid.
- Serve with hot steamed rice if desired. Enjoy!