Double Beans Kurma recipe with step by step photos. A one pot, easy to make side dish made in a pressure cooker that can be served as a side dish to chapathis, pooris. It also goes well as a side dish with pulaos.
We love the fresh ones during the season time. It is always a pleasure to remove them from the pods just like how we remove the peas from their pods. If you cannot find the fresh ones, don’t feel bad.
You can find the dry double beans packets in grocery stores. When you cannot find the fresh ones, you can always use the dried ones after soaking it overnight in water to soften them up.
Double beans are a good source of protein and you can add them in pulaos, stews, salads and soups to help increase your daily protein intake.
If I have them on hand, I always add them to whatever pulao or side dish that I make when I pack lunch for the children.
We at home love to have this Double Beans Kurma more than in any other form and I serve them with chapathis and pooris. I love to have them with rice too. This kurma comes in handy when ever there are no vegetables in the fridge.
I have made this directly in the pressure cooker to save time. But you can also make them in an open pan and also keep in mind that in this way of cooking, it will take longer time as the beans will need more time to get cooked properly.
Double Beans Kurma Recipe with stepwise photos:
1. Take all the ingredients for the paste in a mixie jar.
2. Grind to a smooth paste using little water and set aside.
3. Heat a pressure cooker with oil and temper with mustard and whole spices.
4. Add onion and saute till pink. Add curry leaves, tomatoes and cook till it breaks.
5. Add the ground paste.
6. Add red chili and turmeric powder, double beans, salt and mix well.
7. Add enough water, mix well, close with lid and pressure cook over low flame for 3 to 4 whistles.
8. Open lid after pressure subsides, garnish with coriander leaves, mix well.
Serve this double beans kurma as a side dish with flat breads or with pulao. I served it with chapathis and Soya Chunks Peas Pulao
Double Beans Kurma Recipe details below:
- Double Beans - 100 gms
- Onion - 1
- Tomato - 1
- Curry leaf - 1 sprig
- Red chili powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Bay leaf - 1
- Cinnamon - 1/2 inch stick
- Kal Paasi (Black stone flower) - 1 fat pinch (optional)
- Mustard seeds - 1 tsp
- Coriander leaves - to garnish
- Salt - to taste
- Oil - 1 tbsp
- Fresh grated coconut - 1/4 cup
- Green chili - 1
- Giger - 1/2 inch piece
- Garlic - 2 to 3 pods
- Khus - Khus (Poppy seeds) - 1 tsp
- Fried gram dal (chutney dal) - 1/2 tbsp
- Cardamom - 1
- Cloves - 2
- Cumin seeds - 1/2 tsp
- Ani seeds - 1/2 tsp
- If you are using fresh ones, just remove them from their pod and use as such.
- If using dried ones, you need to soak them overnight in water, drain, rinse with fresh water before adding to the dish.
- Take all the ingredients mentioned under “to be ground to a paste” in a mixie jar.
- Add little water and grind to a smooth paste. Keep aside.
- Heat a pressure cooker with oil.
- Add mustard seeds and let it splutter.
- Add kal paasi, cinnamon, bay leaf and sauté for few seconds till the aroma arises.
- Add finely chopped onions and saute till it turns pink.
- Add curry leaves, finely chopped tomatoes with a pinch of salt and cook till it softens and breaks.
- Add the ground paste and mix well.
- Add double beans, red chili powder, turmeric powder, salt and mix well to combine.
- Add 1 to 1-1/2 cups water approximately and ensure that it stands 2 inch above the contents in the cooker.
- Give it a stir before closing with lid. Cook for 3 to 4 whistles over low flame before switching off.
- Let the pressure subside by itself. Open the lid, sprinkle coriander leaves and mix well.
- Serve this double beans kurma as a side dish to chapathis, pooris or with pulaos.