East: Chili Lima Beans With Fresh Dill (dalna Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1/4 cup: Large dried lima beans,
1/2 tbsp: Light vegetable oil,
1/4 tsp: Cumin seeds,
1/2 cup: Chopped onion,
2: Garlic cloves, peeled, crushed
1: Half-inch piece fresh ginger, peeled
1/2 cup: Peeled, chopped tomato
2 tbsp: Flaked coconut,
2 tbsp: Chopped fresh cilantro,
2 1/2 cup: Water,
1/4 tsp: Cayenne pepper,
1/2 tsp: Paprika,
1/2 tsp: Salt, or to taste
1 tbsp: Chopped fresh dill,
Directions:
Dalnas are the ingenious creations of cooks from Orissa, in eastern
India. Traditionally, the dish is prepared with yellow mung beans,
but I have created this recipe using readily obtainable large lima
beans. To round out the menu, accompany this robust stew with rice
pilaf.
Rinse lima beans. Soak in water to cover for 6 hours, or overnight.
Drain and rinse again. Set aside.
Heat oil in a small heavy skillet over medium-high heat. Add cumin,
onion, garlic and ginger. Stir and cook until onion starts to brown,
about 4 minutes. Add tomato, coconut and cilantro, reduce heat and
cook until tomato is soft. Transfer to a blender, add 1/4 cup of the
water and blend until smooth. (If necessary, add more water to
facilitate blending.)
Combine beans, tomato-onion mixture and remaining water in a heavy 2
quart saucepan. Bring to a boil, reduce heat to medium, cover, and
cook until beans are tender, but still hold their shape, about 1
hour. Add cayenne, paprika and salt. Mix thoroughly. Garnish with
fresh dill.
PER SERVING: 55 calories, 2 g protein, 7 g carbohydrate, 2 g fat (1 g
saturated), 0 mg cholesterol, 181 mg sodium, 3 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
Source from luhu.jp
India. Traditionally, the dish is prepared with yellow mung beans,
but I have created this recipe using readily obtainable large lima
beans. To round out the menu, accompany this robust stew with rice
pilaf.
Rinse lima beans. Soak in water to cover for 6 hours, or overnight.
Drain and rinse again. Set aside.
Heat oil in a small heavy skillet over medium-high heat. Add cumin,
onion, garlic and ginger. Stir and cook until onion starts to brown,
about 4 minutes. Add tomato, coconut and cilantro, reduce heat and
cook until tomato is soft. Transfer to a blender, add 1/4 cup of the
water and blend until smooth. (If necessary, add more water to
facilitate blending.)
Combine beans, tomato-onion mixture and remaining water in a heavy 2
quart saucepan. Bring to a boil, reduce heat to medium, cover, and
cook until beans are tender, but still hold their shape, about 1
hour. Add cayenne, paprika and salt. Mix thoroughly. Garnish with
fresh dill.
PER SERVING: 55 calories, 2 g protein, 7 g carbohydrate, 2 g fat (1 g
saturated), 0 mg cholesterol, 181 mg sodium, 3 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
Source from luhu.jp