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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Indian Indian 6 Servings

INGREDIENTS

1/4 c Large dried lima beans
1/2 T Light vegetable oil
1/4 t Cumin seeds
1/2 c Chopped onion
2 Garlic cloves, peeled
crushed
1 Half-inch piece fresh
ginger peeled
1/2 c Peeled, chopped tomato
2 T Flaked coconut
2 T Chopped fresh cilantro
2 1/2 c Water
1/4 t Cayenne pepper
1/2 t Paprika
1/2 t Salt, or to taste
1 T Chopped fresh dill
1 mg sodium, 3 g fiber.

INSTRUCTIONS

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.)  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. PER
SERVING: 55 calories, 2 g protein, 7 g carbohydrate,  2 g fat (1 g
saturated), 0 mg cholesterol,  Recipe by: Laxmi Hiremath in the San
Francisco Chronicle, 6/24/92  Posted to recipelu-digest by Sharon
Raghavachary  <schary@earthlink.net> on Feb 05, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 62
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 336.6mg
Potassium: 343mg
Carbohydrates: 10.6g
Fiber: 2.7g
Sugar: 5g
Protein: 2.3g


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