This East Indian dalna transforms humble lima beans into a robust, aromatic stew. The dish relies on a blended base of sautéed onions, garlic, ginger, tomatoes, and coconut to create a rich, flavorful sauce that coats the beans perfectly. A touch of cayenne and paprika provides gentle warmth, while fresh dill adds a bright, herbaceous finish that cuts through the earthiness of the legumes. ItâÂÂs a comforting, vegan-friendly meal that pairs beautifully with rice pilaf or warm flatbread. Ideal for chilly evenings or when you crave something hearty yet light on the palate, this recipe brings authentic regional flavors to your home kitchen without requiring hard-to-find ingredients.
East: Chili Lima Beans With Fresh Dill (Dalna)
Description
This East Indian dalna transforms humble lima beans into a robust, aromatic stew. The dish relies on a blended base of saut&# 195;©ed onions, garlic, ginger, tomatoes, and coconut to create a rich, flavorful sauce that coats the beans perfectly. A touch of cayenne and paprika provides gentle warmth, while fresh dill adds a bright, herbaceous finish that cuts through the earthiness of the legumes. ItâÂÂs a comforting, vegan-friendly meal that pairs beautifully with rice pilaf or warm flatbread. Ideal for chilly evenings or when you crave something hearty yet light on the palate, this recipe brings authentic regional flavors to your home kitchen without requiring hard-to-find ingredients.Ingredients
Directions
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Rinse the dried lima beans thoroughly and soak them in plenty of water for 6 hours or overnight until softened.
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Drain and rinse the soaked beans, then set them aside.
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Heat the light vegetable oil in a small heavy skillet over medium-high heat.
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Add the cumin seeds, chopped onion, peeled garlic cloves, and crushed ginger, stirring frequently.
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Cook the aromatics until the onion begins to brown and soften, about 4 minutes.
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Add the chopped tomato, flaked coconut, and chopped cilantro to the skillet.
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Reduce the heat and cook until the tomatoes are soft and broken down.
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Transfer the tomato mixture to a blender, adding 1/4 cup of water to help it blend into a smooth puree.
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Combine the drained lima beans, the blended tomato-onion mixture, and the remaining 2 1/2 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, 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, adjusting the seasoning to your taste.
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Mix thoroughly and simmer for another 5 minutes to allow the flavors to meld.
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Garnish with chopped fresh dill before serving.
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.
