Lima Beans Curry

This wholesome and flavourful Lima Beans Curry pairs beautifully with steamed rice, jeera rice, chapatis, or crusty bread for a comforting meal.

Ingredients

250 grams lima beans

3 medium-sized onions, finely chopped

3 green chillies, finely chopped

1 tomato, finely chopped

1 tsp coriander powder

½ tsp cumin powder

¼ tsp pepper powder

½ tsp turmeric powder

1½ tsp tahini paste

½ cup finely chopped dill leaves

Salt to taste

1 tsp ginger-garlic paste

1 tbsp clarified butter (ghee)

Preparation

Soak the lima beans in enough water for 6 hours. Drain, rinse, and pressure cook with just enough water and salt to taste. Cook on high heat until the first whistle, then reduce the heat and cook for 2 more whistles. Allow the pressure to release naturally. Drain and set aside.

Method

Heat the clarified butter in a pan.

Add the finely chopped onions and sauté until they turn light brown.

Add the chopped tomatoes and green chillies. Sauté until the tomatoes become soft and mushy.

Add the coriander powder, cumin powder, pepper powder, turmeric powder, tahini paste, and ginger-garlic paste. Mix well.

Add a little water and cook for a minute, allowing the flavours to blend.

Add the cooked lima beans along with just enough water to achieve the desired consistency.

Simmer for 2 minutes.

Stir in the finely chopped dill leaves and adjust the salt as required.

Cook for another minute and serve hot.