If you’ve ever stared at a bag of lima beans and felt… uninspired, you are in the right place! This Sem Kishmish Foogath is here to completely change your mind. I know, lima beans and raisins might sound like an odd couple, but trust me on this one. The combination of creamy, buttery beans with plump, sweet golden raisins creates an incredible sweet-and-savory flavor that is simply irresistible. It’s a wonderfully simple vegetarian side dish that turns humble ingredients into something truly special. Whether you’re using fresh summer beans or a convenient bag of frozen ones, this recipe will make you a lima bean believer.
Ingredients
• 3 cups / 710 ml water, for boiling
• 1½ cups / 360 ml fresh lima beans OR one 10-oz / 285 g package frozen Fordhook lima beans, defrosted
• 2 tbsp / 30 ml ghee, unsalted butter, or olive oil
• ¼ tsp / 1 ml paprika OR ⅛ tsp / 0.5 ml cayenne pepper
• ¼ tsp / 1 ml ground mustard
• ¼ tsp / 1 ml turmeric
• 3 tbsp / 45 ml golden raisins or currants
• 2 tsp / 10 ml jaggery or brown sugar, optional
• 1½ tbsp / 22 ml fresh lime or lemon juice
• ¼ tsp / 2 ml salt
• 1½ tbsp / 22 ml finely chopped fresh coriander, dill, or parsley
• ¼ cup / 60 ml water, for simmering
Instructions
1. In a medium saucepan, bring 3 cups / 710 ml of water to a boil. If using fresh lima beans, add them to the boiling water and cook over low heat for 10 minutes, then drain completely.
2. Return the saucepan to the heat. Add the ghee (or butter/oil), paprika/cayenne, ground mustard, turmeric, raisins, jaggery (if using), lime/lemon juice, salt, fresh herbs, and the final ¼ cup / 60 ml of water. If using frozen lima beans, add them now.
3. Bring the mixture to a simmer, then partially cover the pan. Cook for 10-15 minutes, or until the beans are tender and the raisins are plump.
4. Uncover the pan, increase the heat to medium, and cook, stirring occasionally, until the remaining liquid reduces to a thick, shiny glaze that coats the beans.
Nutritional Information
• Per serving (approximate)
• Calories: 170 kcal
• Total Fat: 7.5g
• Total Carbohydrates: 23g
• Dietary Fiber: 3.5g
• Sugars: 7g
• Protein: 5g
• Sodium: 160mg
Pro Tips
• The final glaze is key. Once you uncover the pan, let the liquid reduce until it’s thick and clings to the beans. This concentrates the flavors beautifully.
• For the best texture, especially when using frozen, choose Fordhook limas. They are starchier and hold their shape much better than baby limas, preventing a mushy result.
• Don’t skip the final squeeze of lime or lemon juice! This acidic finish is crucial for brightening the entire dish and cutting through the sweetness of the raisins.
• To make this recipe fully vegan, simply substitute the ghee or butter with a quality olive oil or coconut oil.
FAQ
Q: How can I make this lima bean recipe vegan
A: To make this Sem Kishmish Foogath completely vegan, simply use 2 tablespoons of olive oil or coconut oil instead of the ghee or unsalted butter. The rest of the ingredients are naturally plant-based.
Q: Is this vegetarian lima bean dish a good source of protein
A: Yes, lima beans are an excellent source of plant-based protein and fiber. Each serving of this dish provides approximately 5 grams of protein, making it a nutritious and satisfying vegetarian side.
Q: What can I serve with this Sem Kishmish Foogath
A: This versatile side dish pairs wonderfully with simple steamed rice, quinoa, or flatbreads like roti or naan. It also complements other vegetarian dishes such as lentil dal or a simple vegetable curry.
Q: How do I store leftover lima beans
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often meld and taste even better the next day. Reheat gently on the stovetop or in the microwave before serving.
