Aduki Beans with Ginger
Aduki beans look similar to red kidney beans but are smaller. They are balancing to the kapha and pitta doshas and help rebuild adrenal function and kidney energy. While many beans, being drying, aggravate vata dosha, the aduki bean is somewhat easier for vata than many of the larger beans.
Like all larger beans, they should be soaked and cooked well with warm spices to promote digestion.
This recipes uses ginger, onions and garlic to add not only flavor but also to help in digesting the beans. The onion and garlic can be reduced or omitted for those with higher pitta dosha.
- 1/2 c. aduki beans
- 3 c. water (or 1.5 in a pressure cooker)
- 1 stick kombu seafood (helps decrease gas)
- pinch hing (also known as asafetida)
- 1/2-1 tsp. fresh grated ginger
- 1/4 medium onion, chopped fine
- 1 clove garlic, minced
- 1/2 tsp. Soma salt
- 1/4 tsp. black pepper
- 1/2 Tbsp. ghee or sunflower oil
- 4 curry (neem) leaves, found at Indian grocery stores
- Soak the beans overnight.
- After soaking, drain and put in a pressure cooker with fresh water, the kombu and hing.
- Cook on medium heat for 25 minutes or until quite soft. If cooking on a stovetop, cook for 60-90 minutes on medium heat or until quite soft.
- Heat the ghee or oil in a large heavy skillet.
- When the ghee is melted, add the garlic, onion and ginger and sauce for 1-2 minutes.
- Add the cooked beans, curry leaves, salt and pepper. Simmer for 10-15 minutes.
- Serve over rice, another grain or cornbread. Adding a dark leafy green on the side is also balancing to pitta and kapha.
© Jamie Durner, Certified Ayurvedic Practitioner & Wellness Educator at Ayurveda Wellness in Brookfield, WI
©2017, Jamie Durner, Holistic Life-Wellness-Business Coach at Abundant You Coaching
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