Double Beans Curry

Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

The slow-cooked, vegetarian dish of double beans curry is not only tasty, but very healthy and nourishing too. For making the dish, the double beans or the Lima beans or Sem, as it is commonly called, need to be soaked overnight and pressure-cooked with 3-4 whistles the next day.

For making the dish, grind ½ tsp cumin, ½ tsp whole black pepper, 1 garlic clove, 3-4 red chillies, 2 tbsp coconut, and ½ tbsp coriander seeds into a powder. Next, in a Kadhai with heated oil, fry onion cut lengthwise, curry leaves, urad dal and mustard seeds until the onions are golden brown.

Next, you need to add turmeric powder, salt, the cooked beans and the powder to make a gravy which needs to be simmered and cooked on a low flame until the masala turns golden brown. Add the coconut oil for extra zing and serve hot with rotis or rice.

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  • 1/2 cup - double beans
  • 1 - onion
  • 1/8 tsp - turmeric powder
  • 1 sprig - curry leaves
  • salt as needed
  • 1 tsp - coconut oil (optional)
  • To grind: 1/2 tbsp - coriander seeds
  • 2 tbsp - coconut
  • 3-4 - red chillies
  • 1 clove -garlic
  • 1/2 tsp - black pepper (whole)
  • 1/2 tsp -cumin
  • To temper: 1 tsp - mustard
  • 1 tsp - urad dal
  • 2 tsp - oil

How to Make Double Beans Curry

  • Soak the double beans overnight and pressure-cook the next day (3-4 whistles).
  • Cut the onion lengthwise and keep aside.
  • Grind the ingredients mentioned in the 'To grind' table to a powder.
  • Heat oil in a kadai and add mustard, urad dal, curry leaves and onion.
  • Fry until the onion pieces turn golden brown.
  • Add the cooked beans, salt and turmeric powder and fry on medium flame for 2 minutes.
  • Add the powdered masala and enough water to prepare a gravy.
  • Mix well and cook on a low flame until the water evaporates. Keep stirring in between.
  • Fry until the masala turns golden brown.
  • Add coconut oil and transfer to a serving bowl.
  • Serve with rice.
  • Recipe and Image courtesy: Rak`s Kitchen