Double beans. I remember Amma cooking so much with Double Beans. All her
biryanis always had fresh double beans. Athamma remembered this and
took a packet when we shopped.
Sweet Pongal with Fine Broken Wheat
Broken Wheat Fine - 1/2 cup
Yellow Moong Dal - 1/2 cup
Channa Dal - 1 tsp
Jaggary - 1/2 cup
Water - 1 cup
Milk - 2 tbsp
Cashew Nuts handful
Ghee - 1 tsp
Method to prepare:
Melt jaggary in another pan. Remove scum if any.
Pressure cook the moong dal and channa dal till done. Add the samba goduma to the pressure cooker along with jaggary. Cook for couple of whistles.
When the pressure falls, remove and add milk. In another pan, heat ghee roast the cashews. Add to the pongal.
Double Beans - 1/2 cup
Mustard Seeds, Urad Dal - 1/2 tsp
Green Chilies - 1 long
Dry Red chilies - 1 long
Hing a pinch
Salt to taste
Grated Fresh Coconut.
How to make the sundal
Soak the beans overnight and change water before pressure cooking them. This needs more than 4 whistles as the beans are dry ones.
Once done, drain and keep it aside.
Heat a pan with oil temper with curry leaves, mustard seeds, urad dal, hing, and chilies. Saute for a minute and then add the drained beans. Simmer for couple of minutes.
Serve as prasadam.