Carrot-Lima beans curry

    The delicate flavor of Lima beans complement a wide variety of dishes. Although fresh Lima beans are often difficult to find, they are worth looking for in the summer/ fall. Lima beans provide fat-free high quality protein and high fiber content.

Serves up to 3 people
Preparation time: 20 minutes

Ingredients:

300 grams of carrots
1 small onion
1 small cup of Lima beans (frozen)
1 1/2 tsp of sambhar powder
1/4 tsp of turmeric
1/4 tsp of mustard
1/2 tsp of cumin seeds
pinch of asafoetida
5 curry leaves
1 1/2 tbsp of oil
salt as required


Preparation:

1.Cut the carrots in to small pieces and chop the onion. Heat oil in the pan and add the mustard, asafoetida, cumin seeds and curry leaves. As the cumin sputters, add onion and saute for 2 minutes.
2.Add carrots to the pan and saute well for 5 minutes. Add the spices (turmeric, sambhar powder) and salt to the carrots and close the lid. Stir occasionally.
3.Once the carrot is 75% done add the Lima-beans and close the lid. Check if the Lima-beans is cooked. Carrot-Lima beans curry is done. Serve with rice.

Carrot-Beans dry curry

           I was visiting my friend in NJ a few weeks ago. She made this delicious curry with a nice combination of vegetables. I thought I will make this curry with my own touch of creativity to the spices.

Serves up to 4 people
Preparation time:30 minutes


Ingredients:

1 1/2  cup of chopped carrots
1 cup of chopped beans
1 small cup of finely chopped cabbage
2 green chillies
1 tbsp of grated ginger
1 tbsp of grated coconut 
1/2 tsp of turmeric
2-3 tsp of sambhar powder (as per spice level)
2 tbsp of cooked yellow moong dhal
1 tbsp of oil
salt as required

For seasoning:
1 tsp of mustard
1 tsp of bengal gram dhal
6 curry leaves
pinch of asafoetida

Preparation:

1.Heat oil in the saucepan and add the seasoning. Once the mustard sputters, add the green chillies and ginger. Saute for 2 minutes.
2.Cook the yellow moong dhal separately with water.
3.Add the vegetables (carrots, beans and cabbage) to the pan and saute well for 5 minutes.
4.Add the turmeric, sambhar powder  and 1/4 cup of water. Close the lid for 10 minutes and cook in medium flame.
5.Add the salt and cook for 5 more minutes. Add the cooked moong dhal and coconut towards the end. Mix well and serve with rice.