DOUBLE BEANS POTATO HUMMAN

 DOUBLE BEANS POTATO HUMMAN

In India, Lima Beans or Broad Field Beans are popularly called "Double Beans". Fresh Double Beans are  more commonly available during the winter months but at other times of the year are available in dry form. When using the dry Double Beans, you will have to soak them in adequate water overnight. They would have increased in size next morning.  

It might interest you to know that they have numerous health benefits apart from being so tasty when used in dishes. 

Elsewhere in this blog, you will find recipes made with Double Beans such as:-

• Double Beans Gravy Karwar Style
• Double Beans Saung
• Double Beans Kurma
• Double Beans Ambat

Today's recipe is again from our Konkani GSB cooking. It is for a "Humman" made with Double Beans and Potatoes. "Humman" is a spicy, thick coconut based curry with the distinctive flavour of asafoetida and coconut oil. It is a saatvik dish as we don't use garlic or onion. Consequently, this is often made when one wishes to avoid these ingredients.  Hummans are usually made with potatoes in combination with hyacinth beans or double beans. It is served a side dish to the main meal.

Ingredients:

• Double Beans, 1 cup
• Potatoes, medium-sized, 2
• Fresh Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 7
• Tamarind, a small marble sized piece
• Raw Rice, 1 tsp
• Asafoetida Powder, (Hing), 1/4 tsp
• Coconut Oil, 1 tbsp
• Salt, to taste

Method:

Soak the Double Beans overnight. Next morning, discard the water.

Wash, peel and cube the potatoes

Place the soaked double beans and cubed potatoes in a vessel with adeqaute water and a little salt. Pressure cook  for 2-3 whistles or till they are done

Once the cooker cools, remove the cooked double beans and potatoes. Keep aside.

To prepare the masala: In a mixer jar, grind together fresh coconut gratings, along with roasted Byadgi red chillies, tamarind and 1 tsp of raw rice, adding water as required to get a smooth paste (masala) 

Add this masala to the cooked double beans and potatoes. Mix well. 
Add water to get a curry-like consistency. Add salt to taste. 

Bring this to a boil then lower the heat and allow it to simmer for about 3- 5 minutes 
Now add the asafoetida powder and mix well. 

Switch off the gas 

Finally, drizzle coconut oil and mix well. Let it rest for a couple of minutes so that flavours of the asafoetida and coconut oil get well infused. 

Transfer to a serving bowl

Serve the Double Beans Potato Humman as a side dish. 

Tip: Adding raw rice while grinding the masala helps improve the texture of the ground masala.