Double Bean Masala Recipe – Authentic Indian Gravy with Spices

Last Updated on 2 months by Neha Deshmukh

Double Bean Masala Recipe – Authentic Indian Gravy with Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Double Bean Masala. It’s a flavorful, comforting dish that’s a little different from your everyday dals and curries. I first stumbled upon this when visiting my aunt in Maharashtra, and I’ve been hooked ever since. It’s surprisingly easy to make, and the unique taste of double beans combined with a fragrant spice blend is just wow. Let’s get cooking!

Why You’ll Love This Recipe

This Double Bean Masala isn’t just another curry. It’s a taste of regional Indian cuisine, packed with flavor and a lovely texture. You’ll love it because:

• It’s relatively quick to make – perfect for a weeknight meal.
• The spice blend is aromatic and warming.
• Double beans have a slightly nutty flavor that’s really special.
• It’s a great way to try something new and expand your Indian cooking repertoire!

Ingredients

Here’s what you’ll need to create this delicious Double Bean Masala:

• 1 teaspoon black peppercorn
• 1 teaspoon fennel seeds
• 2 cloves
• 0.5 inch cinnamon stick
• 1 cardamom
• 1 big onion, roughly chopped (about 150g)
• 6 cloves garlic
• 0.5 inch ginger
• 2 teaspoon oil (peanut or vegetable) – about 30ml
• 2 tomatoes, chopped (about 200g)
• 2 sprigs curry leaves
• 1 teaspoon salt (about 6g)
• 0.5 teaspoon sugar (about 2.5g)
• 0.5 teaspoon turmeric powder (about 2.5g)
• 3 teaspoon coriander powder (about 15g)
• 1 teaspoon red chilli powder (about 5g)
• 1 potato, boiled, peeled, and chopped (about 150g)
• 0.25 cup dry double beans, cooked (about 60ml)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Double Beans (Val) – A Regional Specialty: These aren’t your typical beans! They’re flat, broad beans with a slightly sweet, nutty flavor. They’re popular in Maharashtrian and Gujarati cuisine. I’ll share where to find them in the FAQs!
• Spice Blend – The Heart of the Flavor: Don’t skimp on the spices! Freshly grinding them makes a huge difference. If you’re short on time, good quality pre-ground spices will work, but the aroma won’t be quite the same.
• Oil Choice – Peanut or Vegetable Oil & Its Impact: Traditionally, peanut oil is used for its distinct flavor. However, vegetable oil works perfectly well if you prefer a more neutral taste. Avoid olive oil, as it doesn’t quite stand up to the high heat and strong spices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your dry double beans in water for 4-5 hours. This helps them cook evenly. Once soaked, pressure cook them with enough water to cover and a halved potato for about 3 whistles. Set aside – we’ll add them later.
2. Now, for the magic! Grind together the black peppercorn, fennel seeds, cloves, cinnamon, cardamom, onion, garlic, and ginger into a really smooth paste. Don’t add any water – the moisture from the onion and ginger will do the trick.
3. Heat the oil in a pan over medium heat. Add the ground masala paste and sauté for about 2 minutes, until it starts to release its fragrance.
4. Add the chopped tomatoes and continue to sauté for another 2 minutes, until they soften.
5. Time for the powdered spices! Add the salt, sugar, turmeric, coriander powder, and red chilli powder. Cook for about 5 minutes, stirring constantly, to prevent burning. This step is crucial to get rid of the raw spice smell.
6. Pour in 2 cups (480ml) of water and bring to a boil. Then, pressure cook the gravy for 6-7 whistles, or until the raw smell of the masala is completely gone.
7. Finally, add the cooked double beans and chopped potatoes to the gravy. Simmer for 2-3 minutes, allowing the flavors to meld together.
8. Garnish with fresh curry leaves. And that’s it! Serve hot with idli, dosa, or rice.

Expert Tips

• Don’t rush the masala: Sautéing the masala paste properly is key to developing a rich, flavorful gravy.
• Adjust the water: If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few extra minutes.
• Taste as you go: Adjust the salt and spice levels to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: If you like it spicier, add a pinch of cayenne pepper or use a hotter variety of chilli powder. For a milder flavor, reduce the amount of red chilli powder.
• Festival Adaptation: This dish is often made during festivals like Ganesh Chaturthi in Maharashtra. You can add a touch of coconut milk for extra richness during festive occasions. My grandmother always did!

Serving Suggestions

Double Bean Masala is incredibly versatile. Here are a few ideas:

• Serve with fluffy idlis or crispy dosas for a classic South Indian breakfast.
• Enjoy with steamed rice for a comforting lunch or dinner.
• Pair with roti or paratha for a complete meal.
• A dollop of yogurt on the side can cool down the spice if you prefer.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What are double beans and where can I find them?

Double beans (Val) are a type of flat bean popular in Indian cuisine. You can find them at Indian grocery stores, or online retailers specializing in Indian ingredients.

Can I use a different type of bean if I can’t find double beans?

While double beans have a unique flavor, you can substitute them with broad beans (fava beans) or even kidney beans in a pinch. The texture will be slightly different, but it will still be delicious.

How do I adjust the spice level of this masala?

Easily! Reduce the amount of red chilli powder for a milder flavor, or add a pinch of cayenne pepper for extra heat. You can also remove the seeds from the chillies before grinding for less spice.

What is the best way to serve Double Bean Masala?

It’s fantastic with idli, dosa, rice, or roti! It’s really up to you and your preference.

Can this gravy be made ahead of time?

Absolutely! You can make the gravy a day or two in advance and store it in the refrigerator. Just add the cooked beans and potatoes when you’re ready to serve.