Preparation in time: |
With pressure cooker, 45 minutes plus overnight soak. Server 5.6 Without pressure cooker, 3 hours plus overnight soak. |
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Mildly + Vata – Kapha, - Pitta
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- 1 cup dry aduki beans
- 6 cups water
- 1 stick kombu
- 1/8 teaspoon hing
- 1 teaspoon grated fresh ginger root
- 1 tablespoon tamari
- ½ medium onion, chopped fine (optional, can be omitted for Pitta)
- 1-2 cloves fresh garlic, minced (optional, needs to be omitted for Pitta)
- 1 tablespoon sunflower or sesame oil (optional, can be omitted for Kapha)
- ½ teaspoon crushed neem (curry) leaves, if available
Sort the beans and soak them overnight. After soaking, drain and put beans in pressure cooker with fresh water, kombu and hing and cook at 15 pounds pressure on medium heat for 25 minutes or until quite soft.
Without a pressure cooker, again, soak the beans overnight, rinsing them periodically to reduce gas potential. Put drained beans in large saucepan with fresh water, hing and kombu. Bring to a boil, then reduce to medium heat. Cook for 2 to 3 hours or until quite soft. In large heavy skillet, heat oil, garlic, onion and ginger. Add cooked beans and neem, stir-sautéing for 10 to 15 minutes. Add tamari in last few minutes of cooking before serving. (If omitting oil, onion and garlic, heat 3 tablespoons of water in the skillet, add ginger and cook for 3 minutes, then stir in beans and simmer the mixture for 10 to 15 minutes, again adding tamari in the last few minutes of cooking.) |
