Lima Beans Masala – Double White Beans Curry

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: