Double Beans Kurma | Pressure Cooker Kurma Recipe
Easy pressure cooker kurma recipe
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Kurma -
- 1 cup Double Beans Soaked Overnight & Skin Removed
- 1 Large Onion Finely Chopped
- 2 Medium Tomatoes Finely Chopped
- 1 teaspoon Kashmiri Chilli Powder
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Oil
- 2 Cloves
- ½ inch Cinnamon Stick
- 1 Cardamom
- 1 Dried Bay Leaf
- ½ teaspoon Mustard Seeds
- Few Curry Leaves
- Fresh Coriander Leaves
- Salt as needed
- Water as needed
For Kurma Masala Paste –
- ½ cup Chopped Coconut Pieces
- ½ tablespoon Fried Gram
- 1 teaspoon Poppy Seeds/Khus Khus
- 4-5 Garlic Pods
- ½ Inch Ginger Piece
- 1 Green Chilli optional
- ½ teaspoon Fennel Seeds
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 ½ 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!
Video
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