1. Soak the double beans overnight and pressure cook the next day, for 3-4 whistles.
2. Cut onion lengthwise and keep aside.
3. Grind the ingredients under the `to grind` table to a powder.
4. Heat oil in a kadai and add mustard, urad dal and then add curry leaves and onion.
5. Fry till onion turns out golden brown.
6. Then add the cooked beans, salt and turmeric powder and fry on a medium flame for 2 minutes.
7. Add the ground masala powder and add enough water to the beans to make a gravy.
8. Mix well and cook on a low flame, till the water completely evaporates.
9. Keep stirring in between to avoid burning.
10. Fry till the masala turns golden brown.
11. If desired add coconut oil at the end and transfer to the serving bowl and serve as accompaniment for rice.

Recipe courtesy: Rak`s Kitchen