Vegetarian cooking and baking

Vegetarian cooking and baking

Wednesday, May 2, 2012

Butter beans /Lima beans/ Double beans curry

Rotis (Indian flat bread) and rice are our staple and hence you will find atleast one curry/ gravy / lentil dish featuring every now and then on my posts. This is another of curries from my mom's kitchen. Call it double beans or butter beans or lima beans, this curry pairs very well with rice, roti, paratha or any variety of bread. Some people use coconut or cream for the gravy but I follow this recipe which is exactly the way my mom makes it!




Ingredients:
Grind to a paste:
  • 1/2 onion
  • 1 tomato
  • 2-3 tbsp coriander leaves
  • 1 teaspoon poppy seeds (khus khus)
  • 3 green chillies
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon turmeric powder
Roast and grind:
  • 1/2 teaspoon coriander seeds(dhania)
  • 1/4 teaspooon fenugreek seeds (methi)
  • 1 red chilli


  • For the curry:
    • 3 cups butter beans/ lima beans/ double beans
    • 1/2 onion finely chopped
    • 1 tomato finely chopped
    • 1/2 teaspoon cumin seeds (jeera)
    • 1 tablespoon butter (optional)
    • salt to taste
    • coriander/cilantro for garnish
    • oil for tempering
    Method:
    Soak the butter beans atleast for 6 hours.
    Dry roast the coriander seeds, fenugreek seeds and red chilli and grind them into a smooth powder and keep it aside. I make this powder and store it in large quantities. It gives a nice flavor to gravies and dry curries.
    Grind the ingredients mentioned under "grind to a paste" and keep them aside.
    Cook the butter beans with adequate water and a pinch of turmeric powder until soft. Use a pressure cooker (4 whistles)for faster results.
    Heat oil in a saucepan and temper with cumin seeds.
    Stir in the onions and sauté until they caremelize.
    Add the tomato and the ground paste and some water and cook until oil leaves the paste and a uniform gravy is formed.
    Add the cooked beans and salt and  simmer for 5 minutes.
    Add the ground powder and give it a stir and turn off the gas.
    Finish with butter and a garnish of fresh coriander (cilantro)

    18 comments:

    1. This looks ridiculously good! I wish I didn't already eat dinner, I would make this! Maybe tomorrow..

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    2. Entirely new method of cooking beans. Loved its texture.

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    3. Looks so delicious.mouth watering.Perfectly done
      http://followfoodie.blogspot.com/

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    4. Lovely presentation Kavita!! Looks very yummy.. As you said, I dry roast fenugreek and coriander seeds and grind them and use it for gravy preparations, they really make a change and gives an awesome taste.. Nice one Kavita..

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    5. Looks nice kavita :)
      http://lavanyasrecipes.blogspot.com/

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    6. so delicious,. love to have with parathas

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    7. Woww... delicious and tempting dal recipe.. looks absolutely inviting.. thanks for sharing !!

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    8. Haha, what a coincidence! My mom is cooking beans today :) I should recommend her this recipe, I'm sure she would love to experiment!

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    9. Nice variation ..will try it kavita:)

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    10. Hey Kavita...I have tagged u. pls visit the below link
      http://lavanyasrecipes.blogspot.com/2012/05/lets-get-tagged.html

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    11. This sounds so yum and looking very tempting

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    12. This looks delicious and really healthy. Perfect with some steamed rice!

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    13. very nice bean curry..looks delicious and healthy.

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    14. Missed your recipes all these days...nice space u have

      Siri

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    15. Hi..The measurement you gave for beans..is it before soaking or after?

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    16. Hi Kavitha,
      Slurrrrrp…Homemade Vada Pav! Such a platter with the tantalizing aroma of cumin seeds, green chilies and asafortida…XOXOXO for revealing the secret recipe!


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      ReplyDelete