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.