| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 8 hours |
| Servings | people |
Ingredients
For Kurma -
- 1 cup Double Beans Soaked Overnight & Skin Removed
- 1 Large Onion Finely Chopped
- 2 Medium Tomatoes Finely Chopped
- 1 tsp Kashmiri Chilli Powder
- 1/4 tsp Turmeric Powder
- 1 tbsp Oil
- 2 Cloves
- 1/2 inch Cinnamon Stick
- 1 Cardamom
- 1 Dried Bay Leaf
- 1/2 tsp Mustard Seeds
- Few Curry Leaves
- Fresh Coriander Leaves
- Salt as needed
- Water as needed
For Kurma Masala Paste –
- 1/2 cup Chopped Coconut Pieces
- 1/2 tbsp Fried Gram
- 1 tsp Poppy Seeds/Khus Khus
- 4-5 Garlic Pods
- 1/2 Inch Ginger Piece
- 1 Green Chilli optional
- 1/2 tsp Fennel Seeds
Ingredients For Kurma -
For Kurma Masala Paste –
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Instructions
- Add all the ingredients under Kurma Masala Paste and grind into a smooth paste by adding water little by little. Set this aside.
- In a pressure cooker, heat oil. Add mustard seeds, cloves, cardamom, cinnamon and bay leaf. As mustard seeds splutter, add fresh curry leaves.
- Now add finely chopped onions and fry until translucent.
- Add finely chopped tomatoes.
- As the tomatoes begin to turn mushy, add red chilli powder and turmeric powder. Cook for a minute.
- Add soaked double beans. Mix them well and let the masala coat for a couple of minutes.
- Now add the prepared kurma paste.
- Add 1/2 cup of water along with salt.
- Pressure cook for 2 whistles and let the pressure subside naturally.
- Garnish with fresh coriander leaves and serve hot with chapati, roti, parotta or dosa!
