Preparation Time: 10 mins Cooking Time: 20 mins Serves: 2

Double Beans Kurma By Chef Priya Vijan

Inspired by south indian hotel style vegetable kurma, which is a one pot flavoursome vegan dish with coconut base served with dosa/roti/rice.

Ingredients:

  • .5cups Double beans,soaked & pressure cooked(pressure cook soaked beans for 7-whistles)
  • To grind to a paste:
  • 1/2 cup Fresh coconut
  • 1tbsp Roasted Gram
  • 1tbsp Poppy Seeds
  • 4-5 Garlic pods
  • 1/2 inch Ginger
  • 1 Green Chilli
  • 1/2tsp Fennel seeds
  • To cook:
  • 1tbsp Oil
  • 1 Bay leaf
  • 1inch Cinnamon
  • 2 Cloves
  • 1 Cardamom
  • 1tsp Mustard
  • 1 Sprig Curry Leaves
  • 1 Large Onion, chopped
  • 2 Med Tomatoes, chopped
  • 1/2tsp Tumeric
  • 1/2tsp Red Chilli Powder
  • Salt as per taste
  • 1.5 cup Water
  • Salt as per taste
  • Coriander to garnish

Method:

  1. Grind all the ingredients to grind with some water to a paste.

  2. In a pan,heat oil and add all the whole spices.

  3. Add onion, saute till pink and add tomatoes and salt. Cook till mushy.

  4. Add the ground paste, tumeric & red chilli powder and saute for 5mins till raw smell disappears.

  5. Add the beans and water. Simmer for 5-7mins.

  6. Garnish with coriander and serve with rice/roti/dosa.

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