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Lima Bean Curry

Course: Main
Cuisine: Indian
Servings: 8


  • 1 cup lima beans , soaked and then boiled until tender (As I thought of using these at the last minute, I just did a quick soak: I covered the lima beans with water and brought them to a boil. I then turned off the stove and let them stand for an hour, after which I proceeded to pressure-cook them. Believe me, this saves a lot of time than if you were to pressure-cook or stove-cook the dry beans right out of the jar.) Reserve about 3 cups of the liquid in which the beans were cooked, or if you don't have that much, you can add water.
  • 2 tomatoes , diced
  • 1 tsp cumin seeds + 1 tsp mustard seeds , powdered in a spice grinder.
  • 1 tsp cumin seeds for tempering
  • 1 tbsp canola or vegetable oil
  • A pinch of asafetida or hing (optional)
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric
  • 3 cloves of garlic , minced
  • 1/2 cup coriander leaves , minced


  • Blend together the tomatoes, cumin-mustard powder and garlic, using just enough water. Set aside.
  • Heat the oil in a saucepan. Add the cumin seeds for tempering, and when they sputter, add the asafetida, if using, and the blended tomato mixture.
  • Add the chili and turmeric powders and stir in. Cook on medium heat, stirring occasionally, about 10 minutes.
  • Now add the beans and liquid to the saucepan. Add salt to taste, and continue to cook until the gravy thickens, about 10 minutes. (If you use cauliflower, add the florets raw when you would the beans, but stir-fry for a couple of minutes before you add some water. Check regularly to ensure that the cauliflower does not overcook.)
  • Garnish with coriander leaves. Serve hot with rice.