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East: chili lima beans with fresh dill

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Categories: Beans, Central Asian, Chili, Herbs & Spices, Indian
Yield: 6
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Ingredients:
Stephen Ceideburg
1/4 cupLarge dried lima beans
1/2 tbspLight vegetable oil
1/4 tspCumin seeds
1/2 cupChopped onion
2 Garlic cloves, peeled
-crushed
1 Half-inch piece fresh
-ginger, peeled
1/2 cupPeeled, chopped tomato
2 tbspFlaked coconut
2 tbspChopped fresh cilantro
2 1/2 cupWater
1/4 tspCayenne pepper
1/2 tspPaprika
1/2 tspSalt, or to taste
1 tbspChopped fresh dill
Procedures:
1Dalnas are the ingenious creations of cooks from orissa, in eastern india.
2Traditionally, the dish is prepared with yellow mung beans, but i have created this recipe using readily obtainable large lima beans.
3To round out the menu, accompany this robust stew with rice pilaf.
4Rinse lima beans.
5Soak in water to cover for 6 hours, or overnight.
6Drain and rinse again.
7Set aside.
8Heat oil in a small heavy skillet over medium-high heat.
9Add cumin, onion, garlic and ginger.
10Stir and cook until onion starts to brown, about 4 minutes.
11Add tomato, coconut and cilantro, reduce heat and cook until tomato is soft.
12Transfer to a blender, add ?cup of the water and blend until smooth.
13(if necessary, add more water to facilitate blending).
14Combine beans, tomato-onion mixture and remaining water in a heavy 2 quart saucepan.
15Bring to a boil, reduce heat to medium, cover, and cook until beans are tender, but still hold their shape, about 1 hour.
16Add cayenne, paprika and salt.
17Mix thoroughly.
18Garnish with fresh dill.
19Per serving: 55 calories, 2 g protein, 7 g carbohydrate, 2 g fat (1 g saturated), 0 mg cholesterol, 181 mg sodium, 3 g fiber.
20Laxmi hiremath writing in the san francisco chronicle, 6/24/92
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