Beans are the best vegan source of proteins and what better way to have them than some sweet, spicy and tangy preparation all the way from Maharashtra, India called Malvani Style Lima Beans. You can pair this sabji (not everything is a curry, peeps!) which literally gets done in 45 minutes with roti/paratha or just have it with rice or quinoa.
I paired my sabji with cucumber rotis (grated cucumber mixed with whole wheat flour and rolled into chapatis.
Do let me know how you find the recipe after you give it a try.
Malvani Style Lima Beans (Pauta)
10+ Hours (Time to soak the Lima Beans)
Soak lima beans for 10-12 hours. After 12 hours of soaking time, drain the water. Now keep the soaked beans at a warm place until they sprout (8-10 hours). You can keep the beans in a turned off microwave for warmth Overnight. After 10 hours, soak the sprouted beans in water for an hour.This will make the peeling off process easier.
In a pan, dry roast the coconut until it turns slightly brown. Roast on low flame.
Keep the coconut in a separate bowl. Add oil to the same pan. Add sliced onion and saute till light brown.
Now add the garlic and saute till the raw smell disappears.
Take the onion, garlic, roasted coconut and blend them into a smooth paste once it has cooled down enough.
In a pan, add 1 tbsp of oil. Add the pinch of asafoetida and curry leaves. Saute them for few seconds and add the paste prepared in the previous step. Now stir fry this paste for 5 minutes on medium flame. Don't let it burn on the pan.
Add turmeric powder, coriander powder, Malvani Powder on low flame. Stir everything for atleast a minute. Add tomatoes and cook for another 5 minutes.
At this stage oil should ooze out. This is an indication of the spice paste cooking through. Add the lima beans at this stage.
Coat the paste well through out the beans and then add a cup of water at this stage.
Let everything simmer for 5 minutes
You can add Kokum (Garcinia Indica) if you have an access to it and give the curry a boil for a few more minutes. But this is an optional step.
Garnish it with fresh coriander leaves. Serve it hot with roti or rice.
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