Ingredients and Method to make Lima bean curry
I large yellow onion (cut fine) (can be substituted with white or red onion too)
2 large roma tomatoes cut fine
3/4 tsp coriander powder
3/4 tsp cumin powder
4 cups frozen lima beans thawed
salt to taste
Grind together
2 green chillies (small Indian or thai variety) (or according to taste)
1 inch piece of ginger
3 tbsp of fresh grated coconut (or frozen thawed to room temperature)
1 inch piece of cinnamon
1/2 tsp fennel seeds
For seasoning
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
handful of cilantro washed well and chopped fine for garnish
Grind together green chillies, ginger, coconut, cinnamon and fennel seeds with a little water to a fine paste and keep aside.
In a heavy bottomed pan heat oil, add mustard seeds and cumin seeds to it.
When mustard and cumin seeds start spluttering, add onions to it and saute until onions are tranparent.
Add tomatoes and cook it until tomatoes turn soft and mushy.
Add thawed lima beans, cumin and coriander powder, salt to taste and a little water to cook the beans.
When the beans are cooked, soft and yet not mushy, add the ground paste and water to achieve required consistency and simmer together for a few minutes until flavors are blended.
Garnish with cilantro and serve hot with roti/ rice.
Serves approximately 3
Suggested variation
You can use whole either black eyed peas or whole moong bean in this preparation. If you use them dry, just soak them overnight (in case of whole moong bean soaking for 5 to 6 hours is sufficient) and cook them on a stove top or pressure cook them and keep aside) After tomatoes are cooked and soft and mushy, just proceed with using cooked moong bean or cooked black eyed peas, simmer for a few minutes and proceed with the rest of the recipe.
