Like many of you, I too get the weekly email recipes from TarlaDalal.com, I got this recipe sometime back, I saved it in the recipes folder and forgot about it. Today, while thinking what to cook with lima beans, I discovered this recipe. It turned out great. I made a couple of changes for convenience like using pressure cooker instead of slow cooking the lima beans, decreasing the amount of oil and coconut milk, but the result was really delicious.Here's the original link to this recipe -
http://www.tarladalal.com/Recipe.asp?id=4788
Or
This recipe given below is AS-IS from http://www.tarladalal.com/
Tittori from Tarladalal.com
Parsi Lima Beans curry
Preparation Time : 10 mins.
Cooking Time : 40 mins.Serves 6.
Ingredients
3 cups sprouted and peeled val dal (pavta)
1 cup chopped onions
1 tbsp ginger-garlic paste
½ tsp garam masala
½ tsp coriander (dhania) powder
½ tsp cumin (jeera) powder
½ tsp chilli powder
1 tsp turmeric powder (haldi)
1 tbsp sugar
1 cup finely chopped tomatoes
2 cups coconut milk
3 tbsp oil
salt to taste
Method
1.Heat the oil in a large pan and add the onions and ginger-garlic paste to it.
2.When the onions turn translucent, add the garam masala, coriander powder, cumin powder, chilli powder, turmeric powder, sugar, salt and tomatoes.
3.When the mixture leaves oil, add the val dal and 2 cups of water and allow to cook on a low flame till the dal is done.
4.Add the coconut milk, mix gently and bring to a boil.
5.Serve hot.
My changes
1. I pressure cooked the lima beans before adding to the curry.
2. I used only 1 cup reduced fat, organic coconut milk
3. I used 2 tsp oil.
4. Instead of ginger-garlic paste, I used ginger-garlic-green chili paste which gave a greenish hue to this curry.
5. I think even garbanzo beans or kabooli chana will also taste equally delcious with this coconut milk based curry.
Verdict -
Coconut milk added creamy consistency and a delicate flavor to this simple curry. We loved it.
Credits
