1/2 cup Lima Beans / Butter Beans / Double Beans / Sem - soaked overnight 1/2 cup Soya Beans - soaked overnight 2 medium sized potatoes - diced into cubes 2 medium sized onion - finely chopped 1 tomato (optional) 1/2 tbsp ginger-garlic paste 1/4 cup tamarind pulp 1/4 tsp turmeric powder 1/2 tsp red chili powder 1/4 tsp coriander powder asofoetida - a pinch salt to taste 1 tsp mustard seeds 5-8 curry leaves 1 tbsp chopped coriander To Roast & Grind (Dry Masala Powder) : 1 tbsp khus-khus (poppy seeds) 4 dry red chilies 1/4 tsp fenugreek seeds 1 tsp saunf (fennel seeds) To Grind (Wet Paste) : 10 pearl onions (sambar vengayam) 1/4 cup chopped coconut 1 tsp coriander powder

Soak butter beans and soya beans in water overnight. Wash beans ans remove the skin of butter beans. Pressure cook both the beans with 2 and 1/2 cup water for 2-3 whistles. Remove from the heat and allow to cool. Transfer cooked beans along with water to a separate bowl. Dry roast poppy seeds, red chilies, fenugreek seeds and fennel seeds for few seconds. Grind it in mixer to coarse powder. Keep it aside. Prepare wet paste by blending pearl onions, coconut and coriander powder to smooth paste. Add 2 tbsp water while grinding and keep the paste aside. Heat 2 tbsp oil in pressure cooker. Temper mustard seeds and curry leaves. Add chopped onions and saute a while. Add diced potato cubes and ginger-garlic paste. Saute a while. Add wet paste and mix well. Add turmeric powder, asofoetida, red chili powder, coriander powder and tamarind pulp. Mix well everything and cook for a min on medium-low flame. Add cooked beans along with water. Add dry masala powder and salt to taste. Mix well everything and add 1/2 cup water if needed. Close the lid and pressure cook for 3-4 whistles. Remove from the heat and allow to cool. Garnish with chopped coriander and serve with rice, dosa or roti.