Double beans masala

Serves-4

Ingredients:

• Double beans - 100 gms
• Tomato -2 medium size
• Red chilli powder-1 tsp
• Turmeric powder-1/4 tsp
• Coriander leaves- for garnish
• Capsicum-1 ( optional)
• Oil/ghee -1 tbsp
• Salt - to taste

To grind:

• Onion-1 large
• Poppy seeds-1/4 tsp
• Cumin-1/2 tsp
• Coriander seeds- 1&1/2 tsp
• Kashmiri red chilli-3 to 4
• Black pepper corns- 5 to 6
• Garlic -3 cloves
• Cinnamon-1/2 inch piece
• Cloves-3 

Method:

• Burn 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 mentioned under'to grind' and blend in a mixer to a smooth paste using little water. Keep aside.
• Soak double beans overnight and cook them in a pressure cooker for 3 whistles.
• Boil tomatoes in eater till soft and make it to fine puree.
• In a non stick pan add oil/ ghee followed by the onion masala, capsicum ( if adding) paste. Cook for 4 mins
• Now add tomato puree,salt, turmeric and red chilli powder.
• Mix well and cook for 3 more mins.
• Then add cooked double beans, required water( you can water in which double  beans got cooked). Allow it to cook for 3 more mins.
• Once done add coriander leaves and serve with chapathi.

Notes:

• You can add cooked potatoes instead of capsicum. Or just double beans without any veggies will do.
• If using ordinary red chilli add less as it may be too spicy.
• If you want your gravy to be thick grind few double beans in a mixer and  add it to the masala.
• For vegan version avoid ghee and add oil.