Baby Lima Beans in Spicy Almond Sauce

Kalyani has posed an interesting challenge of Almond & Ginger for this month's Magic Mingle and I was eyeing some baked recipes using the above mentioned ingredients. In the mean time, the box of Hurst bean bags I won for the MLLA arrived and I decided to create a recipe of my own utilizing the beans as well. And so was born this delicious lima beans curry in spicy almond sauce which garnered appreciation from my kids. I consider this experiment a success since after coming from school, my kids remembered to tell me that the curry I packed for their lunch was very yummy. :)

Ingredients:
3/4 cup dried baby lima beans - soaked overnight (or 1.5 cup soaked or canned lima beans)
1 Tbsp oil
1 tsp cumin seeds
a pinch of turmeric powder
1 big onion, chopped
2 tomatoes, chopped
1 tsp coriander powder
Salt to taste
To grind:
6 Tbsp almonds
a handful of cilantro leaves
2 green chillies (I used hot Serrano Peppers. Adjust the quantity as needed.)
a small piece of ginger



Method:
* Pressure cook the soaked beans. If using canned beans, rinse thoroughly and keep aside. 
* Heat oil and add cumin seeds. When they start to brown, add onion and cook until translucent. Then add tomatoes and cook until mushy.
* Mean while, grind the ingredients mentioned under "to grind" adding a little water.
* Add the cooked / canned lima beans, ground paste, salt and coriander powder to the cooked tomato - onion mixture. Cook the mixture on low flame until the raw smell of the almond paste is gone. Turn off  the stove and serve warm with rotis.

Comments