ADZUKI BEANS, POLENTA AND VEGGIES
Easy one pot meal
In India, there is a dish know as kitchari that is typically made of mung beans and basmati rice, this is my own version of that dish using Adzuki beans and polenta (corn meal). It's an easy one pot meal that can either be made in a saucepan or in a pressure cooker. Other grains can be substituted for the polenta, sometimes I use cracked wheat or quinoa or barley, just adjust the amount of water and cooking times for these alternative grains. Any vegetables can be used in this recipe, including: beets, zucchini, peas, green beans, okra, corn, eggplant, leafy greens or your favorite veggies.
1 Tablespoon of ghee
1/4 to 1/2 teaspoon cumin seeds
1/4 to 1/2 teaspoon coriander seeds, crushed
1/8 teaspoon black pepper
1/2 to 1 inch fresh ginger, grated
1/2 of a zucchini, chopped
1 cup fresh green beans, chopped
1/2 teaspoon salt (or more/less to taste)
1/2 cup adzuki beans, soaked overnight
1/2 cup polenta (corn meal, yellow or blue)
2 1/2 cups water, keep some more hot water on hand to add in case beans and polenta need more
fresh, chopped cilantro for garnish
lime or lemon juice for taste
Prepare veggies by washing and cutting.
Add ghee to large saucepan and warm on medium heat.
Add cumin, black pepper, coriander and cook until golden.
Add grated ginger and cook until golden.
Add prepared vegetables and sauté until al dente.
Add polenta, stirring to coat the polenta with the ghee and vegetables.
Allow polenta to roast a bit (maybe 2-4 minutes) stirring occasionally to prevent it from burning.
Add soaked and rinsed Adzuki beans and water
Cook until all of the water is absorbed, and the polenta and beans are well cooked. Keep boiled water on hand to add to the mixture if it gets dry before the polenta and beans are well cooked.
Garnish with chopped, fresh cilantro and squeeze some lemon or lime on top.