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Double Beans Curry

Double Beans Curry is a popular Indian Curries
Author :
Category :
Family friendly
Course :
Cuisine :
Technique :
Slow Cook
Difficulty :
Servings :
Serves 2
Rated 3.5 based on 100 votes


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


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

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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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