1. Soak the double beans overnight in plenty of water. Next day remove them from the water and wash twice. Place them in a pressure cooker with half a teaspoon of turmeric, salt to taste and six cups of water. Cook till tender.
2. Place the chopped onions in a large dekchi and cook in half a cup of oil till golden brown. Add the ground masala, dhansakh masala and jaggery, lower heat and cook for five minutes to seven minutes.
3. Wash and cut the tomatoes into small pieces and add them to the masala. Allow to simmer for fifteen minutes. Strain the water from the double beans and discard it. Toss the beans in the masala-tomato mixture. Simmer for twelve minutes. Mix well and serve.