Lima beans, Double Beans and Butter beans are the same form of beans. They are usually white or slightly pink in color. Fresh beans are quite tender but if you are using dried ones, then they should to be soaked for few hours, before cooking.
Ingredients:
1 cup uncooked rice; washed and soaked in water for around 30 minutes,
1 cup fresh lima beans (Double/Butter beans), (if dried and soaked then pressure cook upto 2 whistles),
8-10 tendli (optional),
5-6 dry red chillies,
1 tsp cumin seeds (jeera),
1/2 cup + 2 tbsp dessicated coconut,
2 tsp coriander seeds (dhania),
5 cloves (laung),
2-3 green cardamom (elaichi),
2 bay leaves (tejpatta),
Salt to taste,
Oil,
Chopped coriander leaves and roasted cashew nuts to garnish.
Method:
Dry roast red chillies, cumin, coriander seeds and dessicated coconut separately and then grind together to a fine powder.
Heat oil in a deep pan, add cloves, green cardamom and bay leaves, fry for a minute on low-medium flame. Now add the ground masala powder and roast for few minutes on low flame. Then add the beans, mix, cover and cook for 3-4 minutes. Then add rice and stir well. Cook uncovered for few minutes. Then add hot water (around 2 cups), salt, mix and cover and cook till rice is done. Later transfer to serving bowl, garnish with coriander leaves, dessicated coconut and cashew nuts. Serve hot with koshimbir (Maharashtrian salad) or any other salad, papad and pickle.