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