Chile Lima Beans With Fresh Dill (Dalna)

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Chile Lima Beans With Fresh Dill (Dalna)

 

1/4 cup large dried lima beans

1/2 tablespoon light vegetable oil

1/4 teaspoon 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 tablespoons flaked coconut

2 tablespoons chopped fresh cilantro

2 1/2 cups water

1/4 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon salt or to taste

1 tablespoon chopped fresh dill

 

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.

 

 

 

 

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