- submitted by Dahlia on 11-24-2007
Baby Lima beans - 1 cup
Onion - 1(finely minced)
Tomato - 2 (crushed or pureed)
Ginger-garlic paste - 1 tsp
Green chili - 1
Turmeric - ¼ tsp
Chilly powder - ½ tsp
Coriander /dhania powder - 1 tsp
Channa masala/ Chicken Masala - ¼ tsp
Salt - to taste
Ghee - ¼ tsp
Oil - 1 tsp
Cumin seeds - ¼ tsp
Coriander leaves - for garnishing
1.Soak lima beans for atleast 5-6 hours or overnight. Baby lima beans tastes better than big ones.
2.Wash the beans and cook them with water and salt until the beans become tender. If pressure cooker is used the beans should be done in 1-2 whistles. If left longer, the beans will become mushy.
3.Heat oil in a pan and splutter cumin seeds. Next fry the chopped onions and green chilies until the onions become translucent.
4.Next add the ginger-garlic paste and fry till the raw smell vanishes.
5.Add the crushed tomatoes and cook for 5 minutes till everything blends and forms a nice masala.
6.Add turmeric powder, chilly powder, coriander powder, channa masala/ chicken masala powder and saute for a minute.
7.Now add the cooked lima beans along with the water in which the beans was cooked.
8.Let the gravy simmer for 5-10 minutes until everything blends together.
9.Garnish with coriander leaves and add the ghee on top.
- To add a south indian touch to the gravy, fry some grated coconut, grind it into a fine paste with some water and add along with tomatoes.