Butter beans or Lima beans is one legume that I never grew up eating. It was never cooked in my mother's or my Grandmother's place and neither was it made in my In-law's place. So I never knew what to make out of these white colored legumes. It was only a few days back that I got to taste Lima beans in the form of this curry. I was instantly smitten by this dish and I had to ask for the recipe.
Rich and spicy tomato gravy, Soft and chewy beans, slightly bitter undertones of Dried fenugreek leaves and lots of coriander leaves on top. This pretty much describes this unassuming curry. Similar to the rajma masala, this curry can be made for those quick weeknight meals. This Gujarati Style, Lima beans curry is quick to prepare and quite comforting. All of you who love beans or legumes for sides, would know how addictive it can get.
Lima beans in tomato gravy is wholesome yet it does not require too much of effort. The use of some varied spices, Jaggery and yogurt, imparts a sweet and sour tang to this dish. The only down side of this recipe is that, the beans require long hours of soaking. So it has to be planned well in advance.
Since this is recipe does not include any onion or Garlic, this can be made during Auspicious occasions and Vrats. Try giving this healthy and nutritious recipe a try. I assure you it will leave you incredibly satisfied to the tee.
Butter beans in Tomato Gravy recipe:
Preparation time: 20min
Cooking time- 30min
Butter beans- 170 gms, Soaked for 6-8hrs or overnight
Cumin seeds- 1/2tspn
Asafetida- A large pinch
Ginger paste- A tsp
Tomatoes- 3med, blanched and pureed
Salt- to taste
Jaggery- 1/2 tsp
Kashmiri Red chili powder- 1 tsp
Cumin seed powder- 1/2 tsp
Coriander seed powder- 1/2tsp
Kasuri methi- 1tsp
Garam masala- 1/4tspn
Besan or gram flour- 2tspn
Thick Yogurt- 3tbspn
Coriander leaves to Garnish
- Drain the soaked butter beans. Pressure cook the beans along with two cups of water and half a tsp of salt for five to six whistles and turn off the heat. Allow the steam to dissipate itself before opening the cooker. Set aside.
- Heat oil in a thick bottomed pan. Add the cumin seeds and allow them to crackle. Add the Asafetida and the ginger paste and fry for a few seconds.
- Add the blanched tomatoes, salt, Jaggery, red chili powder and fry for 3-4 mins.
- Stir in the coriander seed powder, cumin seed powder, Kasuri methi and the garam masala and fry for a few more mins or till the oil separates.
- Add the cooked butter beans along with the water and mix well. Allow the mixture to simmer for a few seconds.
- Mix the gram flour along with the yogurt to make a thick paste. Add this mixture to the simmering gravy and mix well.
- Allow the mixture to cook on a low flame for 3-4mins more before taking off the heat. Garnish with coriander leaves and serve hot with rice or rotis.