DOUBLE BEANS GRAVY KARWAR STYLE

 DOUBLE BEANS GRAVY KARWAR STYLE

We make rotis/ chapattis at home every day. I have to therefore make a side dish like a saagu, kurma etc to go with the rotis. I am always on the look out for new recipes to add to my list of such dishes.

Double beans - also known as Lima Beans - fresh off the plant are generally available only in the winter months. However, at any time of the year we can get double beans in a dry state from any department store. If you use dry double beans, there is an additional step in the cooking process- namely, having to soak them overnight for best results.

I use double beans often as they have numerous health benefits.

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

• Double Beans Saung
• Double Beans Ambat
• Double Beans Kurma 

I have adapted today's recipe from Sanjana Chipkar's YouTube video. 

We loved this for lunch today with hot rotis and I am sure you will like it as much as we did. 

Ingredients:-

• Double Beans/Lima Beans, 1 cup
• Onion, large-sized, 1
• Tomato, medium-sized, 1
• Jaggery, grated, 1 tbsp
• Salt, to taste
• Oil, 1 tbsp 
• Coriander Leaves, finely chopped, to garnish

To Be Ground To A Paste:- 

• Fresh Coconut Gratings, 1/2 cup
• Turmeric Powder, 1/4 tsp
• Roasted Coriander Seeds, 1 and 1/2 tsp
• Roasted Byadgi Red Chillies, 5
• Tamarind, the size of a small marble
• Garam Masala, 1/2 tsp

Method:-

Wash and soak the double beans overnight or for about 8 hours. Next morning, discard the water.

Now cook the double beans in a pressure cooker adding the required amount of water ( enough to immerse the double beans) for 2 whistles or till they are done. They should be cooked yet remain firm. 

Chop the onion and tomato

Finely chop the coriander leaves

Dry roast the coriander seeds in a kadhai and keep them aside once they become fragrant. Next, dry roast the Byadgi red chillies and keep them aside.

In a mixer jar, grind together the fresh coconut gratings, turmeric powder, roasted coriander seeds, roasted Byadgi red chillies, tamarind and garam masala to a fine paste adding the required amount of water. Keep aside

Heat oil in a thick bottomed kadhai and once it is hot, add the chopped onions

Saute the onions till they become translucent

Next add the chopped tomato and cook on low flame till it gets soft and mushy

To this, add the freshly ground masala paste and mix well

Mix in the cooked double beans along with the water in which it was cooked

Add salt to taste and the grated jaggery 

Bring to a boil then lower the flame and allow it to simmer

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to a serving bowl

Serve hot with rotis, chapatis etc 

DOUBLE BEANS POTATO CURRY

 DOUBLE BEANS POTATO CURRY

My husband and I are very fond of Double Beans - also known as Lima Beans or Butter Beans. We often make dishes with this ingredient which has numerous health benefits.

These are freshly available during the season and in dry form throughout the year. 

In my experience, the dishes with double beans go great with the chapatis we make almost every day at home.

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

• Double Beans Ambat 
• Double Beans Saung
• Double Beans Kurma
• Double Beans Curry

We love this dish with hot chapatis ! I am sure you will enjoy this too! 

Ingredients:-

• Dry Double Beans, 1 cup 
• Potato, 1
• Cinnamon, 1 " piece 
• Cloves, 2
• Onions, 2
• Ginger Garlic Paste, 1/2 tsp
• Tomatoes, medium-sized, 2
• Turmeric Powder, 1/2 tsp
• Kashmiri Chilli Powder, 1 and 1/4 tsp
• Oil, 1 tbsp
• Salt, to taste
• Coriander Leaves, for garnish 

To Be Ground To A Paste:-

• Fresh Coconut Gratings, 1/3 cup
• Poppy Seeds, 1 tsp
• Fennel Seeds, 1/2 tsp
• Cashew Nuts,  6

Method:-

Soak the double beans in adequate water for 8 hours or overnight. You will find the beans would have become bigger in size. Discard the water and keep the soaked double beans aside.

Wash, peel and cube the potato 

Peel and chop the onions 

Wash and chop the tomatoes 

Soak the cashew nuts in a little water

Wash and finely chop the coriander leaves 

Place the soaked double beans and the cubed potato in a vessel adding the required amount of water

Keep this vessel in a pressure cooker and pressure cook for 2 whistles or till the beans get done 

Once the cooker cools remove the double beans and potato. Keep aside

Heat 1 tbsp of oil in a thick bottomed kadhai. Add cinnamon stick and cloves and saute 

Add the chopped onion and saute till the onion turns translucent 

Now add the ginger garlic paste and the chopped tomatoes and a little salt

Mix well and cook till the tomatoes become soft and mushy

To this add the turmeric powder and chilli powder and mix

Add the cooked double beans, potatoes and the water in which they were cooked 

Cook covered on medium heat for about 5 minutes

In a mixer jar, grind together the coconut gratings, poppy seeds, fennel seeds and the soaked cashew nuts to a fine paste adding water as required 

Add this ground paste to the cooked double beans and potatoes in the kadhai

Adjust the consistency by adding water if required and bring to a boil

Check for salt and add if required

Lower the heat and let it simmer for about 4-5 minutes

Switch off the gas and garnish with chopped coriander leaves 

Transfer to a serving bowl and serve hot with chapatis

DOUBLE BEANS KURMA

 DOUBLE BEANS KURMA

We make chapattis at home every day and this calls for a side dish like a saagu, kurma etc to go with it. I am always on the look out for new recipes to add to my list of such dishes.

As I had fresh double beans available, I decided to make a kurma/saagu done in the South Indian style.

Double beans, which are also called Lima Beans, have numerous health benefits.

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

• Double Beans Saung
• Double Beans Potato Curry
• Double Beans Ambat
• Double Beans Curry

Today's recipe is for a side dish made with double beans which we enjoyed very much. I have adapted this from Double Beans Kurma by Cooking From Heart .

I am sure you will like it as much as we did. 

Ingredients:-

• Double Beans, 1 cup
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Large sized Onion, 1
• Tomatoes, 2
• Chilli Powder, 1/2 - 1 tsp 
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Oil, 1 tbsp
• Fresh Coriander Leaves, finely chopped, 1 tbsp, for garnish

For Kurma Masala Paste

• Fresh Coconut Gratings, 1/2 cup
• Green Chillies, 3
• Ginger, 1/2 " piece
• Garlic Cloves, 4-5
• Fried Gram, 1 tbsp
• Poppy Seeds, 1 tsp
• Cinnamon, 1 stick
• Fennel Seeds, 1/2 tsp

Method:-

Soak the double beans in adequate water overnight if you are using the dry ones

If you are using fresh double beans, just wash them and there is no need to soak

Finely chop the onion, tomatoes and coriander leaves

Pressure cook the double beans, adding a little salt, in adequate water for 2 whistles or till it gets cooked

Please take care that it does not get overcooked 

When the cooker cools, remove the cooked double beans and keep aside 

In a mixer jar, grind together the coconut gratings, green chillies, ginger, garlic cloves, fried gram, poppy seeds, cinnamon and fennel seeds to a smooth paste adding the required amount of water

Remove from the mixer jar and keep the ground paste aside

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the curry leaves and sauté for a few seconds

Then add the chopped onion and sauté till it becomes translucent

Next add the chopped tomatoes and a little salt

Mix well and cook till the tomatoes becomes soft and mushy

Add the chilli powder and turmeric powder, mix well and cook for 1 minute

To this add the cooked double beans and the freshly ground masala

Add water to get a gravy-like consistency, check for salt and add if required and mix well

Bring this to a boil then lower the heat and allow it to simmer for 4-5 minutes

Switch off the gas and garnish with fresh coriander leaves ( finely chopped)

Transfer to serving bowl

Serve the Double Beans Kurma with chapatis, rotis etc 

DOUBLE BEANS & POTATO CURRY

 DOUBLE BEANS & POTATO CURRY

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:-

• Double Beans Saung
• Double Beans Curry 
• Double Beans Ambat 

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! 

Ingredients:-

• 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 

Method:-

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. 

DOUBLE BEANS AMBAT

 DOUBLE BEANS AMBAT

The main ingredient in today's recipe is popularly called Double Beans in India. The formal name for them is Lima Beans or Broad Field Beans. 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 recipes for other dishes made with double beans such as:-

• Double Beans Saung
• Double Beans Curry 

I have used fresh double beans as they are easily available this time of the year. However, if you do not get fresh double beans, you can use the dried ones after soaking them in water overnight. 

The distinctive feature of the Konkani ambat is the aromatic seasoning with onions which adds to the taste of the dish. 

The addition of 1 tsp of Raw Rice while grinding improves the texture of the ground masala. 

Ingredients:

• Double Beans, 1 and 1/2 cups
• Medium-sized Potatoes, 2 
• Turmeric Powder, (Haldi), 1/4 tsp 
• Fresh Coconut Gratings, 1 cup
• Byadgi Red Chillies, 5
• Tamarind, size of a small marble
• Raw Rice, 1 tsp 
• Large-sized Onion, 1- for seasoning
• Salt, to taste
• Coconut Oil, 1 tbsp

Method:

Peel and wash the double beans 

Wash, peel and cube the potatoes 

Wash, peel and finely chop the onion

Roast the Byadgi Red Chillies in a little oil 

Place the double beans and potatoes in a vessel with adequate water, turmeric powder and a little salt, pressure cook for 1-2 whistles or till they are done

Once the cooker cools, remove the vessel with the cooked beans and potatoes and  keep  aside

In a mixer jar, grind together the coconut gratings, roasted Byadgi chillies, tamarind, and raw rice, to a smooth paste adding the required amount of water

Add this ground paste to the cooked beans and potatoes, add salt to taste and mix well 

Add water as required to get a gravy consistency, and bring this to a boil

Reduce the flame and let it simmer for about 5 minutes, stirring from time to time, then switch off the gas

Heat 1 tbsp of coconut oil in a seasoning pan, when it gets hot add the finely chopped onions and fry till they turn golden

Add this seasoning to the ambat.  Serve hot

DOUBLE BEANS SAUNG

 DOUBLE BEANS SAUNG

This is the time of year when during the winter months we get Green Peas, Hyacinth Beans and Double Beans in plenty. We love this and I try to use them in my recipes whenever I can.

In India, they are popularly called Double Beans though they are formally called Lima Beans or Broad Field Beans. 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 the recipe for Double Beans Curry. 

In our Konkani cuisine, Saung is a  spicy and tangy side dish, made with potatoes or legumes. This is  served along with the main meal of rice and dal.

Today's saung has double beans in combination with the usual potatoes. It is preferable to use the fresh Double Beans rather than the dried ones.  I used 500 grams of Double Beans which yielded me 1 and 1/2 cups after peeling. 

Ingredients:-

• Double Beans, 500 grams ( 1 and 1/2 cups after peeling )
• Potatoes, 2
• Large sized Onions, 2
• Coconut Gratings, 1 tbsp
• Byadgi Red Chillies, 7
• Coriander Seeds, (Dhania) 1 and 1/4 tsp
• Fenugreek Seeds, (Methi) 1/4 tsp
• Tamarind, size of a small lemon 
• Garlic Cloves, 2
• Turmeric Powder, 1/4 tsp
• Oil, 2 tbsp + 1 tsp for roasting the chillies and spices 
• Salt, to taste

Method:-

Wash the peeled double beans and potatoes

Place a vessel with the double beans in adequate water and a little salt in a pressure cooker

Also place another vessel with the potatoes in adequate water 

Pressure cook these for 2 whistles  or until they are done taking care that the double beans don't get over cooked

Once the cooker cools, remove the double beans and potatoes and peel and cube the potatoes

Peel and finely chop the onions, and peel the garlic cloves

Soak the tamarind in a little warm water and discard the seed if any

Using 1 tsp of oil roast the Byadgi Red Chillies till they are crisp, keep aside and then one by one roast the coriander seeds and fenugreek seeds. Keep aside.

In a mixer jar grind together the coconut gratings, along with the roasted Byadgi Red Chillies, coriander seeds, fenugreek seeds, soaked tamarind and the garlic cloves to a smooth paste 

Heat 2 tbsp of oil in a thick-bottomed kadhai and when it gets hot add the finely chopped onions and fry them till they turn a little golden in colour

Add the ground paste, salt, and turmeric powder

Mix well and cook till the raw smell goes

To this add the cooked double beans and potatoes, add a little water and bring to a boil 

Lower the flame and allow it to simmer for about 5-7 minutes  

Switch off the gas and transfer the saung to a serving bowl 

Serve the Double Beans Saung as an accompaniment to the main meal of rice and dal 

DOUBLE BEANS CURRY

DOUBLE BEANS CURRY

These days in India double beans (also called Broad Field Beans) are available in plenty as it is most commonly found in the winter months. I have made today's dish using fresh double beans. In case you use dry double beans, you will need to soak them overnight and pressure cook them.

I have adapted this recipe from Double Beans Curry by Tarlaji Dalal.  I believe double beans are called Rangoon na Vaal in Gujarati. The recipe called for the use of Kashmiri Red Chillies but I have used my standard Byadgi Red Chillies which give the colour but are not so hot.

We had this with hot rotis and with rice and it tasted great with both! The speciality of this dish is that the onions are burnt over an open flame which enhances the taste of the dish.

Ingredients:-

• Fresh Double Beans, 1 to 1 and 1/2 cups 
• Tomatoes, roughly chopped, 2 cups
• Oil, 1 tbsp
• Salt, to taste

To Be Ground To A Paste:

• Medium-sized Onions, 2
• Garlic Cloves, 4-5
• Byadgi Red Chillies, broken into pieces, 5-6 
• Coriander Seeds, (Dhania) 1 tbsp
• Cumin Seeds, (Jeera) 1 tsp
• Poppy Seeds, (Khus Khus) 2 tsp
• Black Peppercorns, 3-4 
• Cloves, (Laung) 2-3
• Cinnamon, (Dalchini) 1/2 " piece

Method:

Wash and cook the fresh double beans in adequate water in a pressure cooker adding a little salt for 2 whistles. The double beans should be cooked yet remain firm, and not get overcooked.
Once the cooker cools, remove the cooked double beans and keep aside.

For the Paste

Start by burning the onions over an open flame by using a fork or skewers. Burn the onions with the skin on till they turn black in colour. Let them cool slightly and then remove the outer skin.

In a blender, grind the burnt onions along with the other ingredients listed  under " To Be Ground To A Paste" to a smooth paste, adding a little water. Keep aside.

In a deep non-stick pan, mix together the roughly chopped tomatoes with 1/2 cup of water and cook on medium flame for 4-5 minutes or till the tomatoes become soft

Allow the tomatoes to cool, then transfer to a blender and blend it to a smooth pulp and keep aside

Heat oil in a kadhai and when it gets hot add the ground paste and saute on medium flame for 3-4 minutes

To this add the cooked double beans, salt to taste, and the prepared tomato pulp and mix well
Cook this on medium flame for about 4-5 minutes stirring from time to time till the double beans get well blended with the masala

Serve hot with rotis or chapatis