Ingredients
1 stephen ceideburg
1/4 cup large dried lima beans
1/2 tbsp light vegetable oil
1/4 tsp cumin seeds
1/2 cup chopped onion
2 garlic cloves, peeled, crushed
1 half-inch piece fresh ginger, peele, d
1/2 cup peeled, chopped tomato
2 tbsp flaked coconut
2 tbsp chopped fresh cilantro
2 1/2 cup water
1/4 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp salt, or to taste
1 tbsp chopped fresh dill
Directions
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.
Servings: 6 servings
Chili Lima Beans With Fresh Dill Recipe brought to you by Recipe Ideas
Categories: Bean; Chili; Vegetable
The History of Recipes
It is possible to trace the history of meal recipes back into history, in fact as far back into history as the Egyptians, and possibly even further. Having said that, these, ancient cookbooks were just basic pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a series of stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a man called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into starters, main meal and afters, something we still use today. He also recounts how the Roman cooks made use of a wide range of aromatic flavors, including a few you will know such as basil, mint and asafoetida. During the following few hundred years, the wealthy families of Wesstern Europe strove to serve the best banquets, and because of this chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 19th century that cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. The arrival of television brought us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chili Lima Beans With Fresh Dill recipe.
