Preparation in time: |
with pressure cooker, 1 hour, plus 1 hour soak.
without pressure cooker, 1 hour 15 minutes plus 3 hour soak. |
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- 1½ cups dry lima beans
- 7½-10 cups water
- 2 tablespoons sunflower oil (this can be reduced to 1 tablespoon for Pitta and Kapha, if desired)
- ½ teaspoon mustard seeds
- 1 tablespoon sesame seeds
- ½ teaspoon turmeric
- 2 tablespoons barley malt or brown rice syrup
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 3 tablespoons grated coconut
- 1 tablespoon fresh ginger root, grated
- 1 teaspoon curry powder
- ½ teaspoon cinnamon
Garnish: fresh chopped coriander leaves, if available
Soak lima beans in water in uncovered pressure cooker for 1 hour. Drain, add 7½ cups of fresh water, cover and bring to 15 pounds pressure. Cook over medium heat until beans are quite soft, about 25 minutes.
If pressure cooker is not available, soak beans for 3 hours. Drain, add a 10 cups of fresh water, bring to a boil, reduce to medium heat, cover and cook until soft, about 45 to 50 minutes. When beans are cooked, heat oil in small frying pan. Add mustard seeds. When they pop, add sesame seeds and turmeric. Stir this mixture into cooked beans. Add remaining ingredients to the beans and mix well. Cook about 15 to 20 minutes over medium heat without covering. The beans will thicken. When ready to serve, garnish with chopped cilantro leaves. |
