Double Beans Curry

by Tarla Dalal

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Double beans are very commonly used in gujarati cuisine, as the sole star of a recipe or to support other vegetables. However, there is a twist in this version of double beans curry as i have enriched it with a spicy punjabi style masala instead of the down-to-earth spices used by gujaratis.

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Double Beans Curry recipe - How to make Double Beans Curry

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Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 40 mins Makes 6 servings
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Ingredients

1 cup rangoon na vaal (broad field beans) with skin , soaked overnight
2 cups roughly chopped tomatoes
1 tbsp ghee
salt to taste

For The Paste
2 medium sized onions
5 to 6 garlic (lehsun) cloves
6 whole dry kashmiri red chillies , broken into pieces
1 tbsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 tsp poppy seeds (khus-khus)
4 to 5 black peppercorns (kalimirch)
4 to 5 cloves (laung / lavang)
25 cinnamon (dalchini)

Method
For the paste

Burn the onions (with the skin on) on an open flame until black.
Cool slightly, remove the outer skin of the onions.
Combine the onions with all the remaining ingredients and blend in a mixer to a smooth paste using a little water. Keep aside.

How to proceed

Drain the soaked rangoon na vaal, add 1½ cups of water and salt and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Keep aside.
Combine the tomatoes and ½ cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the tomatoes turn soft. Keep aside to cool slightly.
Blend in a mixer to a smooth pulp and strain using a strainer. Keep aside.
Heat the ghee in a kadhai, add the prepared paste and sauté on a medium flame for 3 to 4 minutes.
Add the cooked rangoon na vaal, prepared tomato pulp and salt and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Serve hot.