You are here: Home > Cuisine > Indian Veg Recipes > Gujarati > Gujarati Kathols > Double Beans Curry Double Beans Curry by Tarla Dalal Double beans are very commonly used in gujarati cuisine, as the sole star of a recipe or to support other vegetables. However, there is a twist in this version of double beans curry as i have enriched it with a spicy punjabi style masala instead of the down-to-earth spices used by gujaratis. 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हिन्दी में पढ़ें (Double Beans Curry in Hindi) ડબલ બીન્સ્ કરી - ગુજરાતી માં વાંચો (Double Beans Curry in Gujarati) Double Beans Curry recipe - How to make Double Beans Curry Tags Gujarati KatholsFrozen Foods, Indian Freezer Recipes Subzis with Beans or SproutsIndian Curry recipes, North Indian, South Indian Easy Vegetarian CurryIndian Pressure CookerPressure Cooker Vegetables Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 40 mins 6Makes 6 servings Show me for servings Ingredients 1 cup rangoon na vaal (broad field beans) with skin , soaked overnight2 cups roughly chopped tomatoes1 tbsp ghee salt to tasteFor The Paste2 medium sized onions5 to 6 garlic (lehsun) cloves6 whole dry kashmiri red chillies , broken into pieces1 tbsp coriander (dhania) seeds1 tsp cumin seeds (jeera)2 tsp poppy seeds (khus-khus)4 to 5 black peppercorns (kalimirch)4 to 5 cloves (laung / lavang)25 mm (1/2") piece cinnamon (dalchini) Method For the pasteFor the pasteBurn the onions (with the skin on) on an open flame until black.Cool slightly, remove the outer skin of the onions.Combine the onions with all the remaining ingredients and blend in a mixer to a smooth paste using a little water. Keep aside.How to proceedHow to proceedDrain the soaked rangoon na vaal, add 1½ cups of water and salt and pressure cook for 3 whistles.Allow the steam to escape before opening the lid. Keep aside.Combine the tomatoes and ½ cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the tomatoes turn soft. Keep aside to cool slightly.Blend in a mixer to a smooth pulp and strain using a strainer. Keep aside.Heat the ghee in a kadhai, add the prepared paste and sauté on a medium flame for 3 to 4 minutes.Add the cooked rangoon na vaal, prepared tomato pulp and salt and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.Serve hot.