Double Beans and Capsicum Curry

Recipe by
Total Time:
12.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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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.

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