Soak the Double beans in water overnight and pressure cook it for 2 whistles and set it aside. Heat a cooker with 2 tbsp of oil once it is hot add in the Fennel seeds, Cinnamon stick and Bay leaves Fry well, and then add in the curry leaves and ginger garlic paste. Cook till the raw smell leaves and then add in the onions and saute till glossy.
Meanwhile, soak the cashew nuts in hot water for 5 mins and then add in the soaked cashew nuts along with coconut in a blender and grind it to a fine puree by adding water. Soak the tamarind in water and set it aside.
Next, add in the tomato and cook till soft. Take the coriander powder, Red Chilli powder, Garam Masala, Turmeric powder and the required salt and keep it ready.
Add in the required spice powders and the Double Beans. Mix everything together
Next, add in the ground cashew and coconut paste, and then add in the tamarind. Adjust the consistency by adding water. Mix well.Cover and pressure cook for two whistles in high flame. Wait till the pressure is released on its own and then garnish with coriander leaves, Serve hot with rice.
Serve with Rice and poriyal.
You can also use fresh double beans. In that case no need to soak overnight and pressure cook before adding into the curry.