"Rangooni Vaal"- High Fiber Low Fat Lima/Butter Beans Curry

Know What U Eat: A fiber all star- Lima / Butter Beans are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to it, the high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, lima beans provide virtually fat-free high quality protein. You may already be familiar with beans' fiber and protein, but this is far from all lima beans have to offer. Butter beans are also used as sandwich spread, for those who are calorie concious . The curry made here with lima beans and tomatoes, can be done in Jain / non-jain version. Enjoy warm "Rangooni Vaal" with rice/roti.

1 C Lima/Butter Beans, soaked overnight & boiled

2 Tomatoes, chopped

1 Medium Onion (optional)

2 Cloves of Garlic (optional)

1/4 C Fresh Cilantro, chopped

1 Tbsp Oil

1/4 tsp Mustard Seeds

1/4 tsp Cumin Seeds

A pinch of Asafoetida

1/4 tsp Red chilli powder

1/4 tsp Turmeric

1/2 tsp Coriander-cumin powder

1/4 tsp Garam Masala

1 tsp Jaggery

Juice of half lemon/lime

Salt to taste

1.  Pressure cook/boil lima beans, adding some salt to it. Let it cool. Set aside.

2. Heat oil add mustard seeds, and let it splutter, once done, add cumin seeds & asafoetida.

3. Now add chopped tomatoes for Jain version / non Jain version, add onion and saute it untill translucent then add chopped garlic, and tomatoes and cook it for a while.

4. Add Lima beans and all the ingredients in spices, add water according to the consistency of gravy you want. Put it on simmer. Once done add chopped cilantro and serve with Roti /Rice.