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by Suchitra Kamath, Su's Healthy Living

Indians are known for their curries. Beans are an essential part of our diet. This is a simple, basic recipe that is easy to make!


1/2 cup dry Baby Lima beans
3.5 cups (divided) Water for soaking and cooking 
2 medium onions diced
10 cherry tomatoes
1 Tbsp oil such as coconut oil
1/2 tsp chili powder
1/4 tsp turmeric powder
4-5 sprigs coriander leaves (cilantro) for garnish


Soak Lima beans in 2 cups water for atleast 4-5 hours or overnight. Then drain the water, add fresh water about 1.5 cups and cook in pressure cooker with until tender. Generally about 15 minutes on medium heat or until you hear 1 whistle. Make sure you don't overcook the beans as the dish will turn into a mushy paste. Do not open the pressure cooker until the pressure has completely been released. Reserve water, drain, and set aside.

Heat oil in a frying pan/wok on medium heat. Add the chopped onions, sauté until they turn almost golden brown. Add the tomatoes and sauté until the tomatoes begin to wilt. Now add turmeric powder and Chilli powder and sauté for 30 seconds. Now add the cooked navy beans and mix well. Add the water left behind from cooking the beans as needed based on your desired consistency of the dish. Add salt, mix well. Simmer until it comes to a gentle boil. Turn off the flame.

Garnish with fresh cilantro.

Serve hot with rice/roti/bread.