"rangooni vaal"- high fiber low fat lima/butter beans curry

Ingredients

• 1 cup Lima/Butter Beans, soaked overnight & boiled
• 2 Tomatoes, chopped
• 1 Medium Onion (optional)
• 2 Cloves of Garlic (optional)
• 1/4 cup Fresh Cilantro, chopped

For Tempering:

• 1 tablespoon Oil
• 1/4 teaspoon Mustard Seeds
• 1/4 teaspoon Cumin Seeds
• A pinch of Asafoetida

Spices:

• 1/4 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric
• 1/2 teaspoon Coriander-cumin powder
• 1/4 teaspoon Garam Masala
• 1 teaspoon Jaggery
• Juice of half lemon/lime
• Salt to taste

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Preparation

• Pressure cook/boil lima beans, adding some salt to it. Let it cool. Set aside.
• Heat oil add mustard seeds, and let it splutter, once done, add cumin seeds and asafoetida.
• 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.
• 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.