Mauritian lima beans soup

Lima bean soup
Lima beans’ soup the Mauritian way

Ingredients

2 cups lima beans known also as butter beans (soaked in water for an hour)
2 tbsp oil
5-6 curry leaves
2 tomatoes, cut into thick slices (I used Roma)
1 medium onion, sliced
2 tsp of thyme leaves
1 tsp of ginger-garlic paste
Half tsp of garam masala powder
3 heaped tbsp of fried onions
Quarter cup of chopped coriander
Water
Salt

Steps

  1. Boil the lima beans in a pressure cooker: Add the soaked lima beans in the cooker with 4-5 cups of water along with one leveled tsp of salt. Cover the pressure cooker tightly and let cook for 5 minutes on medium-high fire. After 5 minutes, reduce fire to low and cook for 20 minutes more. The pressure cooker will be making swiissshhhhing sound, and may not whistle. But it’s okay.
  2. Take off fire, let the pressure out, remove the cover and test one lima bean with a fork. If it is soft then it’s cooked – so keep aside with the water. If not cooked enough, add some water if it has dried up, cover again and put back on fire.
  3. Heat the oil in a non-stick pan on medium fire and add the curry leaves. Let fry 15 seconds then add the tomatoes, onion, thyme, ginger-garlic paste, half cup of water, one leveled tsp of salt and garam masala. Let cook for 5 minutes, stirring from time to time. Add some more water so as not to let the mixture go dry.
  4. Add the boiled lima beans and its water into the mixture. Drop in the fried onions and cook covered for 10 minutes. Add some more water – if required – so that the soup is not too thick.
  5. Uncover, check the salt, sprinkle the coriander and enjoy!

I ate it with fresh bread, but it can also be drank as a soup or with rice and whatever curry… πŸ™‚

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