This thick, sticky curry is a popular Indian dish and goes best with chapatti or naan rather than rice. On her first trip to India Anda fell in love with this dish and had it every day for almost a month. It’s an easy recipe that really deserves a try.
Adzuki/red chori beans: ½ a cup
Onion: ¼ of one onion cut into strips
Cumin seed: 1 teaspoon
Butter: (fermented butter is preferable) 2 tablespoons
Salt: 1 teaspoon Water
Ginger: (cut into strips) 1 tablespoon
1. Heat water to a boil and add beans. Boil for ten minutes and drain. Add five parts water to one part beans, cover the pot and boil for an hour. Check the pot regularly to make sure the beans are covered in water. Add water if needed. Continue boiling until the beans are uniformly soft. Do not stir.
2. When beans have softened, add onion, and let simmer for ten minutes. Once the soup has reached a viscous state, add salt, cumin seed, and butter to taste.
3. Serve topped with ginger.
Words: Mei Hojo
- The recipe above was created by: Yuko Anda, Owner of Anda Gyoza
In 1976, Yuko Anda was born in Tokyo. She is the owner of the Japanese-style dumpling restaurant Anda Gyoza as well as a recipe creator of easy-to-keep food. These days traveling often to Peru and exploring what people in a jungle cook, she also is an enthusiast of dried food, seasoning and spice.