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East: chili lima beans with fresh dill (dalna)

Yield: 6 servings
Ste

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

-ginger peeled 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. Rinse lima beans. Soak in water to cover for 6 hours or overnight. Drain and rinse again. Set aside. 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. Laxmi Hiremath writing in the San Francisco Chronicle 6/24/92.

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