This vibrant Dalna is a traditional dish from Odisha, eastern India, known for its creamy texture and aromatic spices. By using large dried lima beans instead of the traditional yellow mung beans, you get a heartier, more substantial stew that holds its shape beautifully. The flavor profile is a delightful balance of earthy cumin, warm paprika, and a hint of heat from cayenne, all tied together with the sweetness of coconut and the freshness of cilantro and dill. It’s a comforting, plant-based meal that pairs perfectly with steamed rice or warm roti. Simple to prepare yet deeply flavorful, this dish brings a taste of authentic Indian home cooking to your table, making it perfect for cozy weeknight dinners or vegetarian gatherings.
East Chili Lima Beans With Fresh Dill (Dalna)
Description
This vibrant Dalna is a traditional dish from Odisha, eastern India, known for its creamy texture and aromatic spices. By using large dried lima beans instead of the traditional yellow mung beans, you get a heartier, more substantial stew that holds its shape beautifully. The flavor profile is a delightful balance of earthy cumin, warm paprika, and a hint of heat from cayenne, all tied together with the sweetness of coconut and the freshness of cilantro and dill. It&# 226;ÂÂs a comforting, plant-based meal that pairs perfectly with steamed rice or warm roti. Simple to prepare yet deeply flavorful, this dish brings a taste of authentic Indian home cooking to your table, making it perfect for cozy weeknight dinners or vegetarian gatherings.Ingredients
Directions
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Rinse the lima beans thoroughly and soak them in water to cover for at least 6 hours or overnight. Drain and rinse again before cooking.
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Heat the vegetable oil in a small heavy skillet over medium-high heat. Add the cumin seeds, chopped onion, peeled garlic cloves, and peeled ginger.
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Stir and sauté the aromatics until the onion starts to brown and become translucent, about 4 minutes.
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Add the flaked coconut, chopped cilantro, and diced tomato (if available, otherwise proceed with coconut and cilantro). Reduce heat and cook until the tomato is soft and the mixture is fragrant.
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Transfer the cooked onion-tomato mixture to a blender. Add 1/4 cup of water and blend until smooth. Add more water if necessary to facilitate blending.
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Combine the soaked lima beans, the blended tomato-onion mixture, and the remaining 2 cups of water in a heavy 2-quart saucepan.
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Bring the mixture to a boil, then reduce the heat to medium. Cover the saucepan and simmer until the beans are tender but still hold their shape, about 1 hour.
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Stir in the cayenne pepper, paprika, and salt to taste. Mix thoroughly to combine the spices with the beans.
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Garnish with chopped fresh dill before serving. Serve hot with rice pilaf or roti.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 34.4kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 2.1mg1%
- Total Carbohydrate 4.0g2%
- Dietary Fiber 1.0g4%
- Sugars 1.8g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
