INGREDIENTS:
Double beans - 1 cup
Onion - 1 finely chopped
Tomato - 1 finely chopped
Ginger garlic
paste - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 1/2 tsp
Garam masala - 1 tsp
Turmeric powder - 1/4 tsp
Salt - as needed
Coriander leaves - for garnishing
To temper:
Oil - 1 tsp
Cumin seeds - 1/2 tsp
Bay leaf - 1
Cinnamon stick - small piece
HOW TO MAKE:
Soak double beans over night and pressure cook with little bit salt and 3 cups of water. Allow 3 to 4 whistles. Drain the water and keep aside.
Heat oil in a kadai and add cumin seeds, bay leaf and cinnamon stick. Just saute till they get golden brown. Add chopped onions and fry well. Add ginger garlic paste and saute till the raw smell goes. Add chopped tomatoes and the powders and mix well. Sprinkle water and wait till it form a gravy.
Add cooked doble beans and mix well with the masala. Add a cup of water and check the salt taste. Remember when we cook beans we added salt. (Add water as needed the consistency) So add little bit as needed. Allow to boil and turn off the stove. Garnish with coriander leaves.
Dobule Beans Curry ready. Serve hot with roties or zeera rice and any pulao.
TIPS:
Add salt when you pressure cook it so that the salt will get soak with the dhal when it get cooked.
Add chopped green chillies instead of chilli powder. Green chillies should be fried with onions.
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