India-Chili Lima Beans with Fresh Dill - 7g Carbs, 3g Fiber
1/4 cup large dried lima beans
1/2 Tbsp light vegetable oil
1/4 tsp cumin seeds
1/2 cup chopped onion
2 garlic cloves, peeled, crushed
1 1/2 inch piece fresh ginger, peeled
1/2 cup peeled, chopped tomato
2 Tbsp flaked coconut
2 Tbsp chopped fresh cilantro
2 1/2 cups water
1/4 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp salt or to taste
1 Tbsp chopped fresh dill
Rinse lima beans. Soak in water to cover for 6 hours, or overnight. Drain and rinse again. Set aside.
Heat oil in a small heavy skillet over medium-high heat. Add cumin, onion, garlic and ginger.
Stir and cook until onion starts to brown, about 4 minutes. Add tomato, coconut and cilantro, reduce heat and cook until tomato is soft. Transfer to a blender, add 1/4 cup of the water and blend until smooth. (If necessary, add more water to facilitate blending.)
Combine beans, tomato-onion mixture and remaining water in a heavy 2 quart saucepan. Bring to a boil, reduce heat to medium, cover, and cook until beans are tender, but still hold their shape, about 1 hour.
Add cayenne, paprika and salt. Mix thoroughly. Garnish with fresh dill.
Makes 6 servings.
Calories 55, Fat 2 g, Carbs 7 g, Sodium 181 mg, Fiber 3 g.
No comments:
Post a Comment