Give me Lima Beans or Give me death
– A quote from the TV show Simpsons
We are enjoying summer and all the warmth it brings. Summer also means busy days – since Sonshine is at home and is an only kid, the responsibility of “entertaining” him is mine. I try to keep him busy so that I do not hear the words “I am bored”. Sonshine is an easy kid, and it is not a daunting task to keep him entertained, but I am totally engulfed in his activities and picking up after him 🙂 .
These days I try to keep my cooking simple – simple yet nutritious. Nutritious meals should not be time-consuming to prepare. Since Sonshine is not a big fan of any kind of animal protein (though these days he has found a new love for these chicken patties), it becomes my responsibility to find good quality plant protein. One of the recipes I used to follow to make the Lima beans curry was from Showmethecurry. We love the lima beans made using that recipe, but I wanted to try something different and new.
I read about the best spice-herb pairings for lima beans at thekitchn and figured out that one of the herbs that goes well with Lima Beans is cilantro/coriander leaves. So, here is my take on Lima Beans curry – the protein and fiber rich nutty buttery goodness in refreshing cilantro gravy. It does not take a lot of time to prepare nor does it need many fancy ingredients. You can find the baby lima beans from the frozen vegetable section and is a quick dish that you can prepare in no time. I serve it with rice and also with rotis or chappatis.
If you are new to Indian cuisine, you might be surprised to see a spice – Asafoetida – which is a pungent smelling spice and is used in a lot of Indian cooking (especially in cooking beans). This spice not only acts as a flavor enhancer, but also aids in digestion. Read more about Asafoetida at wikipedia. If you do not find asafoetida, it is not a big deal, do net let that stop you from trying this protein packed nutritious lima beans curry.
Though a lot of cilantro is used to make this lima beans curry, I have added some coconut to reduce the strong flavor of cilantro. I love cilantro (known in India as coriander leaves). I found an article at leoweekly and I was surprised to learn that there are people who hate cilantro. I would love to know whether you are a cilantro lover or hater. Please let me know in your comments.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 12 oz (340g) Frozen Lima Beans (See Recipe Notes)
- 3 tsp Oil , divided
- 2-3 cloves Garlic, chopped
- 1 inch Ginger, chopped
- 1 cup finely chopped Onion
- 1-2 Green Chilli/Serrano Pepper, edges trimmed and chopped (adjust to your taste)
- 1/2 tsp Garam Masala
- 1/2 tsp Coriander Powder/Ground Corainder Seeds
- 1/4 tsp Turmeric
- 1/8 tsp Asafoetida/Hing
- 1 cup finely chopped Cilantro
- 2-3 tbsp Fresh/Frozen Grated Coconut (See Recipe Notes)
- 1 tsp Cumin Seeds
- 1 cup finely chopped Tomatoes
- 4-5 pieces of Ginger, Julienne
- Lemon Wedges (optional)
- Medium sized pan/Kadahi
- Measuring cups & spoons
- Food Processor/Indian Style Mixer-Grinder
- Saute Spatula
- Heat 2 tsp oil in the kadahi/pan. Add chopped ginger and garlic and saute for a minute.
- Add the onions and fry them till they turn translucent.
- Mix in the spice powders - coriander powder/ground corainder seeds, turmeric, asafoetida/hing and garam masala and saute for a couple of minutes till the spices lose their raw smell.
- Now add the green chilli/serrano pepper slices.
- To the above, add the chopped cilantro leaves and saute till the leaves wilt.
- Throw in the coconut and mix well. Remove from fire and let the mixture cool down to room temperature before grinding.
- Once the mixture has cooled down completely, grind it to smooth paste using a food processor/Indian style mixer grinder. Use very little water (if at all required) to help you in grinding.
- Heat the pan/kadahi (I reuse the same pan/kadahi I used earlier) with 1 tsp of oil. When the oil is hot, add cumin seeds.
- When the cumin seeds crackle, add the ground paste and saute for a minute or two.
- Pour sufficient quantity water and bring it to a boil.
- Add the frozen lima beans and salt and mix well.
- Cook the lima beans for 15-20 minutes or till they are well cooked. When the lima beans are cooked, stir in the chopped tomatoes.
- Bring it to a boil and turn off the heat.
- Garnish with ginger julienne and serve. (See Recipe Notes).
1. In this recipe, I have used frozen Lima Beans. You can also use dried lima beans if you do not get fresh/frozen ones. Be sure to soak the dried beans over night (6-8 hours) and pressure cook before adding to the cilantro sauce in step 11.
2. I like to cook the frozen lima beans in the sauce itself. But if you are in a hurry, you can precook even the frozen lima beans in a pressure cooker and add it to the cilantro sauce in step 11.
3. The tomatoes are not cooked to a mushy stage in this recipe. So, if you preparing this dish ahead of time, add the tomatoes just before you re-heat and serve.
4. Serve with lemon wedges, so that you can sprinkle lemon juice before you eat. It enhances the flavor.