Ingredients:

• 150 g – dried double beans
• 2 cups – onion, chopped
• 3 – green capsicums, medium sized
• 1 tbsp – Madras curry powder
• 1 – lime-sized Tamarind
• 3 tbsp – oil
• salt to taste
• For Madras curry powder: 20 – Red Chillies
• 4 tbsp – Channa dal
• 2 tbsp – Coriander seeds
• 1 – small piece of Turmeric root
• 2 tsp – Fennel seeds (sauf)
• 1 tsp – black pepper
• 2 sprigs – Curry leaves

Method:

  1. Soak the double beans overnight. Drain the water.
  2. Pressure-cook the beans in 1.5 cups of water with 1/2 tsp of salt for 6 minutes.
  3. Cook until soft but not mushy.
  4. Cut the capsicums into 2-cm pieces.
  5. Soak tamarind in 1 cup of water and extract the juice.
  6. Heat oil in a kadhai and saute the onion until pink.
  7. Add the capsicum pieces and stir-fry for 2-3 minutes.
  8. Add Madras curry powder and tamarind juice. Simmer on low heat for 5 minutes.
  9. Add the cooked beans and salt.
  10. Simmer for 3 more minutes.
  11. Serve hot with steamed rice.
  12. For the Madras curry powder: Roast all the ingredients without oil. Cool and powder. Store in an air tight container.