Chili Lima Beans with Fresh Dill (Dalna)
Sharon Raghavachary

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92
Serving Size: 6

Dalnas are the ingenious creations of cooks from Orissa, in eastern India. Traditionally, the dish is prepared with yellow mung beans, but I have created this recipe using readily obtainable large lima beans. To round out the menu, accompany this robust stew with rice pilaf.

• 1/4 c Large dried lima beans
• 1/2 tb Light vegetable oil
• 1/4 ts Cumin seeds
• 1/2 c Chopped onion
• 2 Garlic cloves, peeled, -crushed
• 1 Half-inch piece fresh -ginger, peeled
• 1/2 c Peeled, chopped tomato
• 2 tb Flaked coconut
• 2 tb Chopped fresh cilantro
• 2 1/2 c Water
• 1/4 ts Cayenne pepper
• 1/2 ts Paprika
• 1/2 ts Salt, or to taste
• 1 tb Chopped fresh dill

Heat oil in a small heavy skillet over medium-high heat. Add cumin, onion, garlic and ginger.

Stir and cook until onion starts to brown, about 4 minutes. Add tomato, coconut and cilantro, reduce heat and cook until tomato is soft.

Transfer to a blender, add 1/4 cup of the water and blend until smooth. (If necessary, add more water to facilitate blending.)

Combine beans, tomato-onion mixture and remaining water in a heavy 2 quart saucepan. Bring to a boil, reduce heat to medium, cover, and cook until beans are tender, but still hold their shape, about 1 hour.

Add cayenne, paprika and salt. Mix thoroughly. Garnish with fresh dill.

PER SERVING: 55 calories, 2 g protein, 7 g carbohydrate, 2 g fat (1 g saturated), 0 mg cholesterol, 181 mg sodium, 3 g fiber.