Ingredients

• 150 g - dried double beans
• 2 cups - onion, chopped
• 3 - green capsicums, medium sized
• 1 tbsp - Madras curry powder
• 1 - lime-sized tamarind
• 3 tbsp - oil
• salt to taste
• For Madras curry powder: 20 - red chillies
• 4 tbsp - channa dal
• 2 tbsp - coriander seeds
• 1 - small piece of turmeric root
• 2 tsp - fennel seeds (sauf)
• 1 tsp - black pepper
• 2 sprigs - curry leaves

How to Make Double Beans and Capsicum Curry

• Soak the double beans overnight. Drain the water.
• Pressure-cook the beans in 1.5 cups of water with 1/2 tsp of salt for 6 minutes.
• Cook until soft but not mushy.
• Cut the capsicums into 2-cm pieces.
• Soak tamarind in 1 cup of water and extract the juice.
• Heat oil in a kadhai and saute the onion until pink.
• Add the capsicum pieces and stir-fry for 2-3 minutes.
• Add Madras curry powder and tamarind juice. Simmer on low heat for 5 minutes.
• Add the cooked beans and salt.
• Simmer for 3 more minutes.
• Serve hot with steamed rice.
• For the Madras curry powder: Roast all the ingredients without oil. Cool and powder. Store in an air tight container.