Ingredients Jump to Instructions ↓

  1. 1/4 cup 40g / 1.4oz Large dried lima beans

  2. 1/2 tablespoon 7 1/2ml Light vegetable oil

  3. 1/4 teaspoon 1 1/3ml Cumin seeds

  4. 1/2 cup 31g / 1.1oz Chopped onion

  5. 2 Garlic cloves - peeled,

  6. - crushed 1 Half-inch piece fresh- ginger peeled

  7. 1/2 cup 31g / 1.1oz Peeled - chopped tomato

  8. 2 tablespoons 30ml Flaked coconut

  9. 2 tablespoons 30ml Chopped fresh cilantro

  10. 2 1/2 cups 592ml Water

  11. 1/4 teaspoon 1 1/3ml Cayenne pepper

  12. 1/2 teaspoon 2 1/2ml Paprika

  13. 1/2 teaspoon 2 1/2ml Salt - or to taste

  14. 1 tablespoon 15ml Chopped fresh dill

Instructions Jump to Ingredients ↑

  1. Dalnas are the ingenious creations of cooks from Orissa, in eastern India. Traditionally, the dish is prepared with yellow mung beans, but I have created this recipe using readily obtainable large lima beans. To round out the menu, accompany this robust stew with rice pilaf.

  2. Rinse lima beans. Soak in water to cover for 6 hours, or overnight. Drain and rinse again. Set aside.

  3. 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.)

  4. 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.


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