Lima bean sundal

Ingredients:

• 2 packs frozen baby Lima beans
• 1 Tbsp vegetable oil (You can use coconut oil as well)
• 1 tsp mustard seeds
• 2 dried red chilies
• 2 Tbsps yellow lentils/split chick peas (chana dal in Hindi - you can find it in an ethnic Indian grocery store)
• Optional - 1 pinch asafoetida (hing in Hindi - you can find it in an ethnic Indian grocery store)
• Optional - 1 sprig Curry leaves (you can find fresh or frozen curry leaves in an ethnic Indian grocery store)
• Grated coconut (you can find frozen packs of freshly grated coconut in an ethnic Indian grocery store, but feel free to use dried unsweetened coconut flakes if you cannot find grated coconut)
• Salt to taste

Method:

• Rinse the frozen lima beans under running water in a colander and set aside to drain
• Heat the oil in a pan
• Add the mustard seeds when the oil is hot and when the mustard seeds sputter, add the red chilies and yellow lentils. Lower the heat and stir until the lentils are golden in color - around 2-3 minutes. Be careful not to let it burn.
• Add the asafoetida and curry leaves if using
• Finally, add the grated coconut and saute on low heat for a couple of minutes
• Add the drained lima beans to the pan, and add salt to taste
• Close with a lid and let it cook for around 10 mins on low heat occasionally giving it a stir
• Serve warm or at room temperature