Double Beans Curry


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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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Preparation Time: 
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Makes 6 servings
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Ingredients

1 cup rangoon vaal (lilva beans/double 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 mm (1") piece cinnamon (dalchini)

Method
For the paste

  1. Burn the onions (with the skin on) on an open flame until black.
  2. Cool slightly, remove the outer skin of the onions.
  3. 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

  1. Drain the soaked rangoon na vaal, add 1½ cups of water and salt and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening the lid. Keep aside.
  3. 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.
  4. Blend in a mixer to a smooth pulp and strain using a strainer. Keep aside.
  5. Heat the ghee in a kadhai, add the prepared paste and sauté on a medium flame for 3 to 4 minutes.
  6. 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.
  7. Serve hot.
RECIPE SOURCE : Desi KhanaBuy this cookbook
2 reviews received for Double Beans Curry
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Vinita_RajFebruary 21, 2013

Spicy, rich and tasty gravy which goes well with double beans.

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Helpful reviews for this recipe
Reviewed February 21, 2013by Vinita_Raj

Spicy, rich and tasty gravy which goes well with double beans.

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Reviewed October 25, 2012by shreya_the foodie

Divine. Broad beans and tomatoes cooked in a mildy spiced Kashmiri chilli gravy.

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