Gingered aduki beans


In both TCM and Ayurveda, aduki beans are renowned for aiding kidney function. Ginger and tamari/kikkoman really help this process. Aduki require soaking for 3-4 hours, draining, then rinsing, before cooking for 45 mins until soft but with a bite – you dont ant them to disintegrate. Neem/curry leaves also have excellent medicinal qualities.

Gingered aduki beans

1 cup aduki beans, soaked
6 cups water
1 stick kombu
1/4 tsp asafetida
2 tsp grated ginger
1 tbsp tamari or kikkoman
1 medium onion, sliced
2 cloves garlic, chopped
handful neem/curry leaves, fresh or dried

Boil the aduki beans with the kombu in the water, until al dente.

Fry the onion, garlic and ginger until fragrant and soft, then add the aduki beans. Cook gently for 15 minutes to allow the flavours to combine. Then ad the tamari and curry leaves and heat through. Serve either with rice or, as I prefer, with fresh veg. Delicious with Gujarati cauliflower.

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