Double Beans and Baby Corn sundal(Tempered Lima Beans)

As most of you visiting here know,I have been posting the recipes for various sundal(tempered steamed beans/legumes/lentils) that I make for the navrathri poojai.Navrathri is almost over today being the 9th day(saraswathi poojai).We have a special poojai(worshiping) today and I shall be posting the menu soon.For now I have this quick sundal recipe for you all.Usually for navrathri sundal was made from only well known and traditional legumes/beans like peanuts,green peas or chenna(konda kadalai). But these days,innovation is the name of the game and we are not hesitant to experiment with various ingredients like rajma,double beans,butter beans etc which are not very common in a Tamil kitchen.Never mind if they fall under the category of a legume/bean,healthy and tasty there is nothing to stop us from trying something different right.I made double beans sundal as offering day before yesterday and it turned out awesome.The aroma that comes while the beans is cooking is something great.The sundal was very spicy fragrant with a mild natural sweetness from the beans.Double beans is the Indian name for lima beans.For those who are not familiar with double beans,read here.I added some baby corns to this as they were sitting in my refrigerator for a while.The combination seems to work great,try out and let me know :)

Double beans sundal(Tempered lima beans)Star ingredient:Double beans
Time:20 minutes+soaking
Serves:6
Ingredients:
2 cups dried double beans
2 tablespoons shredded coconut
2 baby corn sliced round
4 dried red red chillies
1 teaspoon mustard seeds
1 teaspoon urad dal
10-12 curry leaves
1/2 teaspoon asafoetida
1/2 teaspoon coriander powder
Method:
1.Soak double beans up to 8 hours(at least 4 hours).
2.Drain the excess water and pressure cook up to 4 whistles.
3.Heat oil in a kadai and temper with mustard,urad dal,red,green chillies,asafoetida,curry leaves.Add the baby corns and saute well for 5-7 minutes.
4.Add the cooked double beans,salt and mix well.Saute for 5-7 minutes.Add the coriander powder and mix well.
5.Top with shredded coconuts and serve at once.
Notes:
1.I recently got a question from a reader if we can substitute fresh beans in these recipes.No fresh beans and dries beans have a completely different taste,soaked cooked dried beans should be used for sundal recipes.
2.You can add a small piece of ginger along with tempering.