I have always been posting recipes on the blog that are somewhat different than what my friends usually make at home. Thinking that my readers are just like my friends. The other day though one of my friends mentioned that she usually doesn’t try the recipes that are out of her comfort zone or they sound different and difficult. I realized then, a lot of my readers may be looking for Indian recipes too. They are probably looking to see some recipes from scratch or maybe they are looking for some variation. Or it’s possible that they have family members that are demanding a twist to their usual recipe. I will, my friends, try to post some Indian recipes that I usually make at home. Some of them are made in a slow cooker and some not.
When I was in India , I had never heard of or eaten Lima beans. I am sure they exist somewhere in India but I just never had it. When I came to US, I was faced with limited number of vegetables and an ever present question of what to make for lunch/dinner. Slowly I started exploring the frozen section of the grocery store. One of my favorite finds was Lima Beans. I have made warm comforting soup with it and Indian Bean curry with it. Both equally delicious. The beans I feel are somewhat fragile. To be handled with care when marrying them with spices. They are very delicate in flavor . Too spicy and they lose their identity. The recipe below is just as fine as the beans. It’s not too spicy so if you are looking for something that goes with another spicy dish, this one is for you.
- Lima Beans 2 cups (I used frozen – it can be found in most grocery stores)
- Onion 1 medium chopped
- Tomatoes 1 1/2 medium chopped
- Coconut milk 1 can
- Garlic Ginger paste 1/2 tsp
- Mustard seeds 1/8th tsp
- Asafoetida a pinch
- Turmeric 1/8th tsp
- Red Chile powder 1/4th
- Coriander powder 1 tsp
- Honey 1 tsp
- Tamarind paste 1/8th tsp (if your tamarind paste is not strong increase the amount)
- Coconut grated 1/4 cup
- Cilantro (optional)
- Oil 1 1/2 tsp
- Vegetable stock 1 cup (optional)
- Cut Onion and Tomatoes separately and keep aside.
- Make Ginger Garlic paste if you do not have it premade.
- In a medium to large saucepan, heat oil on medium flame.
- Add Mustard seeds and let them crackle.
- Add Asafetida and Onion. Let Onion cook until translucent. If it starts turning brown, add a drop of water.
- Add Turmeric and Ginger-Garlic paste and let cook for another 30 seconds.
- Add Red Chile powder, Coriander powder and Honey. Let cook for another minute or so while stirring frequently.
- Add the tomatoes and cook for couple of minutes.
- Add Lima Beans and saute for 3-4 minutes.
- Add the Vegetable stock or water if you do not have Vegetable stock. Let it come to a boil and them reduce to simmer. Let simmer for 10 minutes.
- Add Coconut Milk, Grated coconut, Honey and Tamarind paste.
- Let cook while stirring occasionally for another 5-10 minutes or until done.
- Garnish with Cilantro and some more grated coconut if desired.
- Serve with Roti or Rice.