lima beans curry

Ingredients

• 2 Cup Vaal (Lima Beans)
• 2 tbsp Oil
• ¼ tsp Carom Seeds/Ajwain
• ¼ tsp Cumin Seeds
• ¼ tsp Mustard Seeds
• 2 Whole Dry Red Chili
• 1 tsp Red Chili Powder
• ¼ tsp Turmeric Powder
• 1 tbsp Tamarind Pulp
• Pinch of Hing/Asafoetida
• 1-2 tbsp Grated Jaggery
• Salt
• 2-3 tbsp Grated Fresh Coconut
• 2-3 tbsp Chopped Coriander Leaves

Instructions

• Wash and soak beans overnight or 7-8 hours in adequate water.
• Next day drain it and keep aside.
• Heat oil in a pressure cooker, and add mustard seeds, cumin seeds, carom seeds, dry red chili and pinch of hing.
• Once seeds popup, add soaked beans, 1 cup water, red chili powder, turmeric powder, tamarind pulp, jaggery, salt and mix it well.
• Cover a lid of the pressure cooker and cook it till 5-6 whistle on medium flame.
• Allow to cool down, remove the lid, press some beans with spoon for thick gravy, add grated coconut and boil it for few minutes.
• Lima bean curry is ready. Add chopped coriander leaves and serve it with roti, steamed rice or any Indian Flat bread.

Notes

• You can add sugar instead of Jaggery.
• You can first pressure cook beans and then sauté into a kadhai.
• Instead of tamarind pulp, you can use kokam or dry mango slices too.