Its only recently that I was introduced to butter beans by one of my friends. She is from South of India so she had made it her style, which was very much Tamilian. And up until a few weeks ago that was the only recipe I have been using whenever I make butter beans. This recipe below is that same one.
I have now learnt a lot many dishes using these beans which are also known as Broad beans or Fava beans or Lima beans depending on the region and their maturity level. In Hindi they are popularly known as Vaal or val. These were not so common in my town or family and hence I never had them while growing up. I think it is more common towards Gujarat and Maharashtra, not too sure though.
This is a simple dry Fava beans side dish which really takes no time to get done, once the beans are boiled or using a canned version. It tastes great with plain chapati or roti and goes very well as a side dish on a platter.
Course: Side dish
Cuisine: South Indian
Serves: 3-4 people
What you need?
- 2 cups butter beans (raw) ** see notes for canned
- 1 large onion, chopped small.
- 2 tbsp Oil – I used coconut oil
- 1 tbsp salt OR to taste
- 1 tsp red chili powder
- ½ tsp turmeric
- 1 ½ tsp Sambhar masala
- ½ tsp mustard seeds (rai/sarso)
- Handful of fresh coriander leaves (cilantro/dhaniya)
- 1-2 red dried chilies
How to make?
If using raw butter beans, soak them over night or for 5-6 hours. In a pressure cooker, cook the beans with 2 cups of water, salt and turmeric for 5-6 whistles. Turn off when the pressure eases off. Check if the beans are cooked properly and give 2-3 more whistles if not. If there is any extra water, drain the beans and reserve that water for further use in kneading dough etc.
In a deep pan or wok (kadhai), heat oil. tip in mustard seeds and let them pop. Add in dried red chili and fry for 10 seconds. Then add chopped onion and let it sauté for 2-3 minutes.
Transfer the drained beans to the pan and all the remaining spices and mix well to coat masala evenly on the beans. Cover with a lid and cook for about 10-12 minutes till the beans starts getting a bit mushy and the masala is absorbed evenly. If you feel its too dry, you may ad in a few tsps. Of the same water we drained out.
Once cooked thoroughly, turn off, garnish with cilantro and serve with roti and raita aside.
If using canned beans, drain the water and wash them once before the use. Use 3-4 cans of beans to match the same quantity as 2 cups of raw beans.
You may add curry leaves and garlic into the dish, this is exactly how I was told the recipe and that’s why I havent changed it a bit. I like it as it is.
If you like beans, you might like Chana masala recipe which is a no onion garlic recipe