The Nutritious Lima Beans, sometimes called 'butter beans' is rich in fiber and also reduces cholestrol and is very good for diabetic people as it prevents rise in blood sugar levels that rises rapidly after meals. It also provides fat free high quality protein. For more information on Lima Beans CLICK HERE.
Here is a recipe thats delicious and yet a healthy choice for everyone. This is a regular Kootu where I added cooked mashed Lima Beans to the kootu instead of Toor Dal. The taste is superb and the feel of consuming a healthy food is wonderful.
Ingredients:
1 Cup Lima Beans (Large or Small)
Chopped Cabbage - 1 Cup
Chopped Beans - 1 Cup (Chopped into 1/2 inch size)
Tomato - 2 (Chopped)
Tamarind Concentrate - 1 teaspoon
Kootu Powder - 1 teaspoon ( or substitute with the usual sambar powder)
Oil for seasoning
Mustard Seeds
Urud Dal
Asafoetida
Turmeric Powder
Curry Leaves
Salt as required
Method:
Soak Lima Beans in water overnight.
Pressre Cook Lima Beans and Mash it well.
Fry the chopped tomato (no oil or water required) and add the mashed lima beans and stir until it blends well with the Tomato. Keep it aside.
Heat Oil in a kadai and tamper the Mustard seeds. Add the Urud Dal and when it turns golden, add the Cabbage and Beans. Pour some water and allow it to boil.
While the vegetables are boiling, add the Tamarind Concetrate, Turmeric Powder, Asafoetida Powder, Curry Leaves and Salt.
When the Vegetables become tender, add the Kootu or Sambar Powder (I used Kootu Powder).
Stir well and add the Mashed Lima Beans. Stir until the beans blends well to become a gravy.
Garnish with cilantro and serve hot with Rice or Roti.
Here is a recipe thats delicious and yet a healthy choice for everyone. This is a regular Kootu where I added cooked mashed Lima Beans to the kootu instead of Toor Dal. The taste is superb and the feel of consuming a healthy food is wonderful.
Ingredients:
1 Cup Lima Beans (Large or Small)
Chopped Cabbage - 1 Cup
Chopped Beans - 1 Cup (Chopped into 1/2 inch size)
Tomato - 2 (Chopped)
Tamarind Concentrate - 1 teaspoon
Kootu Powder - 1 teaspoon ( or substitute with the usual sambar powder)
Oil for seasoning
Mustard Seeds
Urud Dal
Asafoetida
Turmeric Powder
Curry Leaves
Salt as required
Method:
Soak Lima Beans in water overnight.
Pressre Cook Lima Beans and Mash it well.
Fry the chopped tomato (no oil or water required) and add the mashed lima beans and stir until it blends well with the Tomato. Keep it aside.
Heat Oil in a kadai and tamper the Mustard seeds. Add the Urud Dal and when it turns golden, add the Cabbage and Beans. Pour some water and allow it to boil.
While the vegetables are boiling, add the Tamarind Concetrate, Turmeric Powder, Asafoetida Powder, Curry Leaves and Salt.
When the Vegetables become tender, add the Kootu or Sambar Powder (I used Kootu Powder).
Stir well and add the Mashed Lima Beans. Stir until the beans blends well to become a gravy.
Garnish with cilantro and serve hot with Rice or Roti.
