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.