Lima Beans/ double beans (or butter beans) are rich in folate, thiamin as well as vitamin B6. It is also a good source of fibre, iron, manganese, potassium and magnesium.
This is a recipe using the same recipe that you would normally use for making chole (chickpeas in a tomato gravy) or rajma. You could also add cooked double beans to different sabzi’s to add a different flavour to the sabzi while also increasing the protein content of the dish. I don’t precook the double/lima beans but cook it with the gravy.
Ingredients for Lima Beans Curry:
- Lima/Double beans: 1 cup (if using dried, then soak overnight)
- Onion: 2 medium (diced)
- Tomatoes: 3 nos.
- Ginger: 1 ‘ piece
- Garlic: 3-4 nos.
- Green chili: 1-2 (as per your heat tolerance)
- Coriander/cilantro leaves: 3-4 tbsp chopped
- Garam masala: 1 tsp
- Chole Masala: 3 tsp (or as per your taste)
- Oil: 2tsp
- Jeera/cumin seeds: 2 tsp
- Bay leaf: 1no.
- turmeric: 1tsp
- Hing/asafoetida: a pinch
- Salt: to taste
- Heat the oil in a pressure cooker, when it is hot add the jeera/cumin seeds, bay leaf, turmeric powder and hing.
- Add the onions and fry till they start turning brown. In the meanwhile, puree the tomatoes with the ginger,garlic and green chilies.
- When the onions start to brown, add the puree, the garam masala, chole masala, salt and stir till the oil leaves the sides.
- Drain the soaked lima/ double beans and add them to the masala. Mix well, then add two cups of water.
- Close the lid of the pressure cooker and let it cook for one whistle. Switch off.
- Let the pressure drop, then open the lid, check for spices, salt. If it’s too thick you can add a little water and simmer for a few minutes.
- Garnish with chopped coriander and serve with rice or rotis.