STEPS:

Beans:
1.
Pick through the red beans and remove any debris. Thoroughly rinse the beans in cold water. Soak the beans overnight in a large bowl filled with water.

​2. Drain off the water in which the beans soaked. Rinse. In a large pot over high heat, combine the beans, 3 cups of the water, 1/4 teaspoon turmeric and bay leaves. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are tender, about 1 hour. Drain the beans (do not rinse) and discard the bay leaves.Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 4 or 5 minutes. Reduce the heat to medium-low then add the garlic, green chile, tomato, remaining turmeric, spices and salt. Cook for about 1 minute to allow the spices to mix with the vegetables.

Tip:

- Chori beans can be found in any Indian grocery store.

Spiced Chori Burritos [Indian fusion Recipe]

Everyone loves burritos. Every restaurant seems to have one on its menu. Originating in Mexico as a tortilla filled with beans and wrapped for a meal on the go, they are now a staple food in Texas and around the world. When planning this recipe, I wanted to bring the ingredients and spices of India to a Tex-Mex favorite in a vegetarian recipe. I use the same small red beans, called adzuki or chori, that are featured in my lentil recipe called Chokapu Payar (red beans in Malayalam) that I included in my first cookbook, Kachi’s Kitchen. These beans are about a quarter of the size of their larger cousins that are found on most salad bars but have a firmer texture than the larger ones. Their small size makes them perfect for burritos. They are my favorite beans for cooking and eating.

3.  Add the water and the beans to the pan, then bring to a boil. Reduce the heat to low and simmer, uncovered, for about 15 minutes until the beans are tender and most of the water has evaporated. 

Red Salsa:

4. Combine all of the ingredients and mix well. Set aside and chill for 30 minutes.

Corn Salsa:
5. Blanch the corn for 1 minute. Immerse in ice water until cold. Drain well.


6. Combine all of the ingredients and mix well. Set aside and chill for 30 minutes.

Cumin Rice:
7. Heat the oil in a small pan. When hot add the cumin seeds and fry for 1 minute. Add the remaining ingredients and fry for a few minutes until well mixed.

Assembly:
8. Heat each tortilla on a tava or large skillet to soften.

9. Spread a generous amount of the bean mixture in the center of each tortilla. Add some Cumin Rice and top with generous spoonfuls of Red Salsa, Corn Salsa, lettuce, cheese and yogurt, as desired. Roll up the burritos, tucking the ends under the flap. Serve immediately.

Ingredients:

Beans:

1 cup dried chori beans

3 3/4 cups water, divided

1/2 tsp turmeric, divided

2 bay leaves

2 Tbs canola oil

1 small red onion, chopped

2 garlic cloves, minced

1 green chile, stem and seeds removed

1 Roma tomato, seeds removed and chopped

1 1/2 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

1 tsp red chile powder

1 tsp salt

Red Salsa:

2 Roma tomatoes, seeds removed and finely chopped

1 green chile, chopped, seeds removed

2 thin slices red onion, finely chopped

1 clove garlic, minced

2 tsp lime juice

1 Tbs cilantro, chopped

1/4 tsp salt

1/8 tsp ground black pepper

Corn Salsa:

Kernels from 2 ears fresh sweet corn

1 green chile, chopped, seeds removed

2 thin slices red onion, finely chopped

1 Tbs cilantro, chopped

2 tsp lime juice

1/2 tsp ground cumin

1/4 tsp red chile powder

1/2 tsp salt

1/4 tsp freshly ground black pepper

Cumin Rice:

1 cup cooked brown basmati rice

1 tsp oil

3/4 tsp cumin seeds

1/4 tsp red chile powder

1/2 tsp salt

1/4 tsp freshly ground black pepper

Assembly:

6 large flour tortillas

1 cup Monterrey Jack cheese, shredded

Lettuce, shredded, as needed

Plain yogurt, as needed