1 cup – lima beans, soaked overnight, and cooked (not mushy)
1 tsp – mustard seeds
1 – red onion,chopped
1 – medium potato,chopped
1 tsp – cumin-coriander powder
A pinch of asafoetida
1 tsp – turmeric powder
1 tsp – chilli powder
1/3 cup – grated coconut
1 – bay leaf
1 tsp – dried fenugreek leaves
Salt to taste and cilantro to garnish
In a non stick pan, heat 1/2 tsp oil, add the mustard seeds.
When they start popping add the onion and asafoetida.
Once the onions are soft, add the spices, potato and salt.
Add some water, cover the pan and let it cook until potatoes are soft.
Gently add in the cooked beans along with coconut and cilantro.
Note: Lima beans are immensely protein rich, very beneficial to people suffering from diabetes, cholesterol and is a fibre king.