Double Beans are a form of lima beans, broad beans or butter beans. They are usually white and slightly pink and need to be soaked before cooking. They almost triple in size after soaking. Just see the beautiful color of these beans – and they’re absolutely delicious.
I’ve searched and really have no idea if these beans are called Double Beans in English too. And I’m not sure if you even get them outside India – I haven’t seen them anywhere else. Maybe an Indian grocery store in some towns carry this variety of beans. If you do find them, pick them up!
This is my favorite recipe for double beans.
Double Beans Kootu (Kootu is a form of spiced gravy – usually eaten with rice).
1/2 cup split Pigeon Peas (Toor Dal), cooked and mashed (save the water)
1 cup Double Beans, soaked for a couple of hours and cooked in water until tender
1 Tomato, chopped
1 Onion, chopped
2 Green Chillies, slit lengthwise
2 tsp Chilli Powder
4 tsp Coriander Powder
1/4 tsp Turmeric Powder
1/4 tsp Mustard Seeds
1/4 tsp Urad Dal
1/4 tsp Cumin Seeds
1 pinch Fenugreek Seeds
1 pinch Asoefetida
3-4 Curry Leaves
4-5 Cilantro Leaves, chopped
Heat about 1/2 a tablespoon of oil in a pan. Add the ingredients for tempering. When the mustard seeds begin to splutter, add the onion, green chillies and tomato. Stir fry on a medium heat until the onions are translucent.
Add the beans and all the powders and continue to stir fry, combining everything together, about 5-6 minutes. Add the water from the cooked pigeon peas and salt to taste. Continue to cook on medium heat, and let it come to a boil. Add the pigeon peas and let it cook together for about 10 minutes. Remove from heat and stir to combine. Serve over rice.
This is off to Susan @ The Well-Seasoned Cook for My Legume Love Affair: Eighth Helping.