Ingredients
|
Quantity
|
Large dried lima beans
|
¼ cup
|
Light vegetable oil
|
½ tbsp
|
Cumin seeds
|
½ cup
|
Garlic cloves – peeled, crushed
|
2
|
½” piece fresh ginger – peeled
|
1 piece
|
Chopped tomatoes – peeled
|
½ cup
|
Flaked coconut
|
2 tbsp
|
Chopped fresh cilantro
|
2 tbsp
|
Water
|
2 ½ cups
|
Cayenne pepper
|
¼ tsp
|
Paprika
|
½ tsp
|
Salt
|
½ tsp or to taste
|
Chopped fresh dill
|
½ tsp
|
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.
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.)