The Sublime Trio - Double Beans, Gujarati Kadhi & Rice

Some dishes though delicious on their own, seem to acquire an even better taste when combined with certain other dishes. One such sublime combination is double beans curry with gujarati kadhi and rice. The melt in your mouth texture of these double beans when cooked in a sweet and spicy gravy is a treat to savor! The gujarati kadhi, with it's sweetish tinge adds another layer of taste when combined with the double beans and rice. Mix the three together and enjoy this combination, you can't go wrong. I learnt this recipe from a dear friend of mine who is an awesome cook and now it has become a regular at my home.
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Double Beans Curry:

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1 cup double beans/ big Lima beans soaked for 4 hours

1 onion finely chopped

2 tomatoes finely chopped

1tsp tomato paste (optional)

3 cloves garlic grated

1 green chili finely chopped

2 tbsp oil

rai, jeera, curry leaves, hing, 1 red chili, a cinnamon piece, 6 black peppers

1/2 tsp haldi, 1 tsp red chili powder, 1 tsp garam masala pwd, 1 tsp jeera powder

1tbsp jaggery

coriander leaves

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Boil soaked beans till done. I have found that pressure cooking these beans sometimes leads to overcooking. My recommendation is to boil them in an open sauce pan with some salt till done.

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Heat oil, add rai, jeera, curry leaves, hing, red chili, a cinnamon piece, black peppers. Add garlic & saute a few seconds. Add onions & saute till brownish. Add haldi, red chili powder, garam masala pwd, jeera powder, tomatoes & tomato paste if using. Saute till oil separates. Add boiled beans, jaggery, salt and a cup of water. Jaggery adds that special touch to this delicacy. Bring to a boil & simmer for 5 minutes. Adjust consistency as per taste.

Garnish with coriander leaves.

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Tip: Raise your hand if you too are guilty of throwing away left over can of tomato paste after just one use. I was guilty too until I started using this tip......Once you open a can of tomato paste, spoon chunks of the paste on a plate and freeze. When a recipe asks for tomato paste, just add the chunks as required.

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Gujarati Kadhi:

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1 cup sour curds

1.5 tbsp besan

1 tbsp ghee, rai, jeera, 1 tsp methi seeds, cinnamon, 6 black peppers, curry leaves, hing

pinch of red chili powder

1 tbsp jaggery

1 green chili, coriander leaves

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Mix curds & besan with 1.5 cups water.
(Tip: Pass the above mix thru a sieve to get rid of any besan lumps.)

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Heat ghee, add rai, jeera, methi, cinnamon, black peppers, curry leaves, red chili powder & hing. Add besan mix and slit green chili. Bring to a boil, add salt, jaggery & simmer on medium heat for 10 minutes. Garnish with coriander leaves.

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Serve double beans curry and gujarati kadhi with rice. Enjoy the sublime trio.

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This my contribution to Sushma's Tipology of the month.