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
- 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.
- 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.
- 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.
- 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.
- 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… 🙂