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Many people consider Lima Beans (also known as butter beans) boring, but here’s a way to make Lima Beans Curry that will spruce up this usually ignored vegetable.  When combined with whole grains such as rice, lima beans provide virtually fat-free high quality protein and a very good source of cholesterol-lowering fiber.


Frozen Lima Beans – 16oz packet (washed)

Oil – 4 tsp

Cumin Seeds – ½ tsp

Mustard Seeds – ½ tsp

Asafoetida (Hing) – pinch

Turmeric Powder – ¼ tsp

Onion – 1 small (chopped finely)

Green Chili – 1 (finely chopped – optional)

Ginger – 1 tsp (finely grated)

Garlic – 3 cloves (finely chopped)

Tomato Sauce  8oz can

Red Chili Powder – ¼ tsp (to taste)

Coriander Powder – 1 tsp

Garam Masala – 1 tsp

Cumin Powder – ½ tsp

Salt – 1 tsp (to taste)

Water – 1 cup

Cilantro Leaves – 5 sprigs (chopped for garnishing)



  1. Heat Oil in a pressure cooker or pressure pan on medium heat.
  2. Once Oil is hot, add Cumin Seeds and Mustard Seeds and allow them to sputter.
  3. Add Asafoetida and Turmeric Powder, then the Onions, Green Chili, Ginger and Garlic.
  4. Cook until Onions are light brown.
  5. Stir in Tomato Sauce and cook until oil starts to separate.
  6. Add Red Chili Powder, Coriander Powder, Garam Masala, Cumin Powder, and Salt. Mix well and cook for 1-2 minutes.
  7. Mix in Lima Beans and Water.
  8. Pressure cook for 1 whistle and turn off heat.
  9. Once pressure is gone from the cooker, remove lid and adjust water, salt or other masalas.
  10. Garnish with Cilantro and serve with Rice or Chapattis.
  11. Serves 3-4.


  1. If you don’t have a pressure cooker, Lima Beans can be cooked in a microwave with ½ cup of water, salt and turmeric powder.  Prepare the Onion and Tomato Sauce mixture in a separate non-stick pan and mix in cooked Lima Beans.
  2. For those of you who enjoy a tangier flavor, Lime/Lemon Juice can also be added at the end.
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