Lima Beans Masala Curry is a vegetarian-friendly dish where creamy double beans are simmered in a spiced onion-tomato gravy. This is an easy and delicious way to prepare Lima Beans. Served over Basmati Rice, it makes an enjoyable and hearty meal.
Lima bean, also known as double beans, butter beans, chad beans, sieva beans, Madagascar beans or wax beans, is a legume widely cultivated for its edible seeds or beans. It gets its name from Lima, the capital of Peru as the people there prize these beans for their energy and nutrients.
Lima beans are an excellent source of dietary fiber and high-quality protein. They don’t contain cholesterol or trans-fats.
Double white beans – fresh or dried, canned or frozen – are available in grocery stores.
Lima Beans Masala Curry:
Lima Beans masala is a tasty and flavourful side dish. The creaminess of the lima beans works as the perfect foil to the tangy tomatoes and spicy masalas. You need just a few everyday ingredients to bring these Lima beans to life. Double beans curry goes well with rice or Indian Flatbread.
- To make this double white beans curry, firstly take 250 gms of double white beans and soak them for at least eight hours or overnight. Pre-soaking helps the beans to cook faster.
- Next morning, drain the water and wash well.
- Place the lima beans in a pressure cooker with ½ tsp turmeric, 1 tsp salt and sufficient water. Pressure cook on high for about 12 whistles or till cooked through. (I have used dry Lima beans for this recipe. You can use fresh beans or frozen beans too).
- Turn off the gas and allow the pressure to come down. Reserve the cooking liqueur.
- Meanwhile, grind to paste 2 tbsp of coconut, 1 tsp of pepper corns, 1 red chilli and ½ tsp of cumin seeds, adding about 3 tbsp of water.
- Keep the prepared masala paste aside.
- Finely chop the onions, tomatoes and coriander leaves.
- Now heat 2 tbsp oil in a kadai. Sizzle cinnamon, cardamom and cloves for about 30 seconds.
- Then add the chopped onions and fry on medium-high heat till the onions start to sweat.
- Next tip in 2 tsp ginger-garlic paste.
- Sauté till the raw smell goes away.
- Now add the chopped tomatoes and mix well. Cover and cook over medium heat till the tomatoes soften.
- Once the tomatoes turn mushy, sprinkle turmeric powder, coriander powder, Kashmiri Lal Mirch powder and salt.
- Mix well till the onion-tomato mixture absorbs all the dry masalas.
- Now tip in the ground masala paste and combine well.
- Cook on low-medium heat for about 1-2 minutes.
- Lastly add the boiled double white beans.
- Mix the butter beans well with the masalas.
- Then add about 1 cup of cooking liqueur or water and cook till the beans absorb all the flavours and you get the desired consistency.
- Remove from the stove and garnish with coriander leaves.
- Serve Lima Beans Masala Curry with Jeera Rice and beetroot salad.
If you are searching for more plant-based recipes, do try out Barbati Stir Fry and Red Kidney Beans Masala.
Double White Beans Curry Recipe details below:
Double White Beans Masala Curry:
Ingredients
- 250 gms double white beans
- ½ tsp turmeric
- 1 tsp salt
Grind to paste:
- 2 tbsp coconut
- ½ tsp cumin seeds
- 1 tsp whole pepper
- 1 red chilli
- 3 tbsp water
For Curry:
- 1 medium onion
- 1 medium tomato
- 1 tbsp Coriander leaves
- 2 tbsp oil
- ½ cinnamon
- 1 cardamom
- 1 clove
- 2 tsp ginger garlic paste
- 1 tsp coriander powder
- 1 tsp Kashmiri Chilli powder
- ¼ tsp turmeric
- ½ tsp salt
- 1 cup water/cooking liqueur
Instructions
- Soak the double white beans overnight. Next day, drain all the water, wash the soaked beans well. Place the Lima beans in a pressure cooker with enough water to immerse them. Add salt and turmeric and pressure cook on high for about 12 whistles. Allow the pressure to come down.
- Meanwhile, chop the onion, tomato and coriander leaves finely.
- Take coconut, cumin seeds, peppercorns and red chilies in a mixie jar. Add about 3 tbsp of water and grind to a smooth paste. Keep aside.
- Heat some oil in a kadai and add cinnamon, cardamom and cloves. Sauté for a few seconds.
- Add the chopped onion and fry till onion turns brown.
- Next add the ginger garlic paste and sauté for 1-2 minutes.
- Then add the chopped tomato, mix well, cover and cook till the tomatoes become mushy.
- Sprinkle salt, turmeric, coriander powder and Kashmiri Lal Mirch powder. Mix well.
- Add the ground paste and combine well. Cook for 1-2 minutes.
- Tip in the boiled double beans and mix well. Add one cup of cooking liqueur and cook till the gravy thickens.
- Garnish with coriander leaves.
- Serve Lima Beans Masala with Jeera Pulao and Salad.
