Indian Lima Bean Curry
Many people consider Lima Beans (also known as butter beans) boring, but here’s a way to make Indian Lima Bean Curry that will spruce up this usually ignored legume. When combined with whole grains such as rice, lima beans provide virtually fat-free high quality protein and a very good source of cholesterol-lowering fiber.
Frozen Lima Beans – 16oz packet (washed)
Coconut Oil – 4 tsp
Cumin Seeds – ½ tsp
Mustard Seeds – ½ tsp
Asafoetida (Hing) – pinch (can be found at whole foods or indian grocery store)
Turmeric Powder – ¼ tsp
Onion – 1 small (chopped finely)
Green Chili – 1 (finely chopped – optional)
Ginger – 1 tsp (finely grated)
Garlic – 3 cloves (finely chopped)
Tomato Sauce – 8oz can
Red Chili Powder – ¼ tsp (to taste)
Coriander Powder – 1 tsp
Garam Masala – 1 tsp
Cumin Powder – ½ tsp
Sea Salt – 1 tsp (to taste)
Filtered Water – 1 cup
Cilantro Leaves – 5 sprigs (chopped for garnishing)
Heat Oil in a pressure cooker or pressure pan on medium heat.
Once Oil is hot, add Cumin Seeds and Mustard Seeds and allow them to sputter.
Add Asafoetida and Turmeric Powder, then the Onions, Green Chili, Ginger and Garlic.
Cook until Onions are light brown.
Stir in Tomato Sauce and cook until oil starts to separate.
Add Red Chili Powder, Coriander Powder, Garam Masala, Cumin Powder, and Sea Salt. Mix well and cook for 1-2 minutes.
Mix in Lima Beans and Water.
Pressure cook for 1 whistle and turn off heat.
Once pressure is gone from the cooker, remove lid and adjust water, salt or other masalas.
Garnish with Cilantro and serve with Cooked Brown Rice.
If you don’t have a pressure cooker, Lima Beans can be cooked in a separate small pot with ½ cup of water, sea salt and turmeric powder. Prepare the Onion and Tomato Sauce mixture in a separate well oiled skillet/pan and mix in cooked Lima Beans.
For those of you who enjoy a tangier flavor, Lime/Lemon Juice can also be added at the end.