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Double Beans and Capsicum Curry

Double Beans and Capsicum Curry is a popular Indian Curries
Author :
Category :
Family Friendly
Course :
Cuisine :
Technique :
Pressure Cook
Difficulty :
Preparation Time :
12 hours
Servings :
Serves 4
Rated 4 based on 100 votes


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


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

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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