Lima beans with Golden Raisins
SEM KISHMISH FOOGATH
-Recipe from Yamuna mataji
Fresh lima beans are usually available as small “butter limas” or
larger, as “potato limas”. Shop for local produce –dark green pods,
tightly closed and bulging with large beans. To free the beans from the
pods, cut a strip along the inner edge of the pod, then with your
thumbnail remove the beans. June, July and august yield the most
profuse crops, yet at some specialty greengrocers the availability
extends a month before and after. If you want to try this dish in the
dead of winter, you can substitute frozen Ford hook limas. As the
raisins plump, they impart a delicate sweetness to this dish.
Preparation and cooking time (after assembling ingredients): 30 minutes
Serves: 4
3 cups (710 ml) water
1
½ cups (360 ml) fresh lima beans (about 2 pounds/1 kg in pods) or one
10 –ounce (285 g) package of frozen Ford hook lima beans, defrosted
2 tablespoons (30 ml) ghee, unsalted butter or olive oil
¼ teaspoon (1 ml) paprika or 1/8 teaspoon (0.5 ml) cayenne pepper
¼ teaspoon (1 ml) ground mustard
¼ teaspoon (1 ml) turmeric
3 table spoons (45 ml) golden raisins or currants
2 teaspoons (10 ml) Jaggery or brown sugar (optional)
1 ½ table spoons (22 ml) lime or lemon juice
½ teaspoon (2 ml) salt
1 ½ table spoons (22 ml) finely chopped fresh coriander, dill or parsley
¼ cup (60 ml) water
1.
Bring the 3 cups (710 ml) of water to a boil in a 3-quart/liter
saucepan, preferably nonstick. Ad the beans and cook over low. Heat
for10 minutes. Pour off the water.
2. Add
the ghee, butter or oil and remaining ingredients (if you are using
frozen beans, add at this stage)> Simmer, partially covered, for
10-15 minutes or until the beans are tender. Uncover, raise the heat
and reduce the remaining liquid to a glaze.
Note: Cooking times vary considerably depending on the size and freshness of the beans.