Ingredients:

• 3/4 cup – Fresh double beans
• 1 – Onion, chopped finely
• 1 tsp – Sambar powder
• A pinch – Turmeric powder
• Salt as required
• 1.5 tsp – Oil
• For grinding (dry roast one by one for a minute before grinding to a dry powder):
• 3 tbsp – Coconut
• 1 – Red Chilli
• 3 to 4 flakes – Garlic
• 1 tsp – Pepper
• For tempering:
• 1/4 inch piece – Cinnamon
• 1 – Clove
• A few Curry leaves
• or
• Mustard Seeds
• Jeera
• A few Curry leaves

Method:

1. Pressure cook the double beans for 4 to 5 whistles. If you are using dried double beans, soak them overnight and then pressure cook.
2. Heat oil in a pan and add the items for tempering according to your taste.
3. Add curry leaves and chopped onion and saute till they are lightly browned.
4. Now add pressure cooked double beans, turmeric and sambar powder and fry for 3 minutes till the masalas are blended with the beans.
5. Add the ground spice powder and mix well. Sprinkle a little water, keep closed and simmer for 2 minutes.
6. When water has completely evaporated, stir well till beans are roasted well and the masalas are nicely browned.
7. Take off the flame and serve with sambar or curd rice.
8. Recipe courtesy: Sharmi’s Passions

Recipe courtesy of Sharmilee