Double Beans (Lima Beans) Curry

Servings: 3

Ingredients:

Content	Quantity	Comment
Double beans	2 cups / 50grams	Soaked in water for 4 hours or overnight
Tomato	2 medium	Chopped
Onion	1 big	Sliced
Oil / Ghee	2 tbsp
Garlic	4-5 cloves
Jeera Powder	1 tbsp
Coriander Powder	1 tbsp
Coriander leaves	2-3 tbsp
Sabzi Masala	1 tbsp	Home made / Market available
Water	As required
Salt	To taste
Sugar	A Pinch
Chili Powder	1 tbsp or less	Adjust to your taste
Cashewnuts	5-6
Turmeric	A pinch

 

Method:

Pressure cook the beans for 2 whistles in water with a pinch of turmeric and oil. Heat oil/ghee in a pan. Add onion, garlic and fry for a minute. Add tomatoes and cashew nuts,a pinch of turmeric, a pinch of salt and sugar and mix well. Cook covered until tomatoes are soft. Add jeera powder, coriander powder, chilli powder and sabzi masala (you can use garam masala powder instead) and cook covered until the raw smell of masala's are gone.

 

Cool the cooked mixture and grind it to a smooth paste. Add it to the pan with sufficient water. Adjust salt to desired taste and bring it to a boil. Add the cooked beans and simmer for 10mins. Check in between and keep stirring so that the gravy does not stick to the bottom of the pan. 

Serve hot with rice or roti.