Lima Beans Sundal is a delightful South Indian dish that combines the wholesome goodness of lima beans with a burst of aromatic spices. To begin, soak one cup of dry lima beans overnight, ensuring they become plump and tender. Utilize the efficiency of an Instant Pot, cooking the soaked beans for 8 minutes until they reach the perfect texture.
For the flavorful masala, blend together 2 to 3 green chilies, 7 to 8 curry leaves, coriander leaves, and grated coconut. Add 1 tsp of salt, 1/2 tsp of sugar, and 2 tbsp of lemon juice to the mixture, blending until it forms a coarse paste. This masala will infuse your sundal with a harmonious blend of spice and freshness. In a separate pan, prepare the tempering by heating 1 tbsp of oil. Add mustard seeds, allowing them to sizzle, followed by turmeric powder, asafetida, and curry leaves. Introduce the blended masala paste and the pre-cooked lima beans to this aromatic mix, ensuring every bean is coated with the rich flavors.
Allow the sundal to simmer, letting the spices meld with the beans. Adjust the seasoning if needed, and garnish with finely chopped coriander leaves for an extra touch of freshness. The result is a vibrant, protein-packed dish that can serve approximately 3 to 4 people. The preparation involves a thoughtful blend of spices, the convenience of an Instant Pot, and a tempting masala paste that elevates the humble lima beans to a flavorful delight. Whether enjoyed as a snack or side dish, this Lima Beans Sundal is a celebration of South Indian flavors, bringing together tradition and nutrition in a simple and satisfying culinary experience.
Lima Beans Sundal
Ingredients
- 1 cup dry lima beans
For Masala Paste:
- 1 tsp oil
- 7 to 8 curry leaves
- 2 to 3 green chilies
- 3 tbsp coriander leaves finely chopped
- 1/2 cup grated coconut
- 1 tsp salt
- 1/2 tsp sugar
- 2 tbsp lemon juice
- Water if required
For Tempering:
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/4 tsp turmeric powder
- 1 pinch asafetida
- 4 to 5 curry leaves
- Blended masala paste
- Cooked lima beans
Instructions
- After soaking the lima beans overnight, drain the water and rinse them. Cook the soaked beans in an Instant Pot for 8 minutes or until they are soft and tender. Once cooked, drain any excess water and set the beans aside.
- In a blender, add the oil roasted green chilies & curry leaves along with coriander leaves, grated coconut, salt, sugar, and lemon juice to the paste and blend until everything is well combined. Set this masala paste aside.
- Heat oil in a pan on medium heat for tempering. Add mustard seeds and let them splutter. Then, add turmeric powder, asafetida, and curry leaves. Sauté for a few seconds until the spices become fragrant.
- Add the cooked lima beans to the pan with the tempered spices. Mix well to coat the beans with the spices.
- Pour the blended masala paste into the pan with the lima beans. Stir well to ensure that the beans are evenly coated with the masala paste. If the mixture seems too dry, you can add a little water to adjust the consistency.
- Cook the lima beans with the masala paste for a few more minutes, allowing the flavors to meld together. Taste and adjust seasoning if needed. Once done, turn off the heat.
- Transfer the Lima Beans Sundal to a serving dish. Garnish with some freshly chopped coriander leaves on top for added freshness and flavor.
