Kaccha Tamotama Double Beej Recipe
Do you want best of all Kaccha Tamotama Double Beej recipe? This recipe will save you dollars which you have spent at Asian restaurants for similar or perhaps inferior taste. When it comes to cooking I am my worst critic. Kindly comment and let me know how is this Kaccha Tamotama Double Beej.
Summary
Ingredients
300 gms. dried double beans soaked overnight in water
250 gms. raw tomatoes
200 gms. onions cut finely
3/2 coconut, grated
1 tablespoon ginger-garlic paste
4 red chillies
4 green chillies deseeded
1 tablespoon cumin seed
1/2 teaspoon turmeric powder
3 teaspoons Parsi dhansakh masala
3 tablespoons crushed jaggery salt oil
Directions
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.
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.
