Double Beans Kurma Recipe
Double Beans Kurma that is served as a side dish with chapathis and pulaos.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 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 or black stone flower - 1 fat pinch
- Mustard seeds - 1 tsp
- Coriander leaves - to garnish
- Salt - to taste
- Oil - 1 tbsp
To be ground to a paste:
- Fresh grated coconut - 1/4 cup
- Green chili - 1
- Giger - 1/2 inch piece
- Garlic - 2 to 3 pods
- Khus - Khus or poppy seeds - 1 tsp
- Fried gram dal or chutney dal - 1/2 tbsp
- Cardamom - 1
- Cloves - 2
- Cumin seeds - 1/2 tsp
- Ani seeds - 1/2 tsp
Preparing Double Beans:
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.
How to make Double Beans Kurma:
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.