Tuesday, April 27, 2021



Today's recipe is made with a vegetable popularly called Double Beans in India. The formal name for them is Lima Beans or Broad Field Beans. 

It is well-established that  Double Beans have numerous health benefits apart from being so tasty when used in dishes. 

Elsewhere in this blog, you will recipes for other dishes made with double beans such as:-

I have used fresh double beans as I had some handy. However, if you do not get fresh double beans, you can use the dried ones after soaking them in water overnight and pressure cooking them for 3 whistles. 

This recipe has been adapted from Double Beans Curry in Rak's Kitchen. I have added potatoes which go well with double beans. Don't miss the drizzling of coconut oil in the end as it enhances the taste of the dish.

We enjoyed this dish very much and I am sure you too will like it! 


  • Double Beans, 1 cup
  • Medium-sized Potatoes, 2
  • Medium-sized Onion, 1
  • Turmeric Powder, 1/8 tsp
  • Salt, to taste
  • Coconut Oil, 1-2 tsp
To Grind To A Coarse Paste:- 
  • Coriander Seeds, 1/2 tbsp
  • Fresh Coconut Gratings, 2 tbsp
  • Byadgi Red Chillies, 3
  • Garlic Cloves, 2 
  • Peppercorns, 1 tsp
  • Cumin Seeds, 1/2 tsp
For Seasoning : -
  • Mustard Seeds, 1/2 tsp
  • Urad Dal, 1 tsp
  • Curry Leaves, a sprig
  • Oil, 1 tbsp 

Wash and peel the fresh double beans 
Wash, peel and cube the potatoes
In a pressure cooker, cook the double beans and potatoes, with a little salt, and adequate water for 1-2 whistles 
Once the cooker cools, remove and keep aside
Peel and slice the onion length wise
In a small mixer jar, grind together coriander seeds, coconut gratings, dried red chillies, garlic cloves,  peppercorns and cumin seeds in pulse mode till the ingredients get crushed 
Add a little water and grind again to a coarse paste. Keep aside
Heat 1 tbsp of oil in a thick bottomed kadhai and on medium heat add the mustard seeds
When they splutter add the urad dal and sauté till it changes colour 
To this add the curry leaves and the sliced onion and sauté till the onion becomes slightly golden 
Now add the cooked double beans and potatoes, salt to taste and turmeric and mix well
Add the freshly ground masala and cook on medium/low heat, stirring from time to time, till the excess water evaporates and the double beans and potato gets well blended with the masala
Switch off the gas and drizzle the coconut oil
Transfer to serving bowl and serve as accompaniment to the main meal, with rice or rotis. 

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