Lima beans with Golden Raisins
SEM KISHMISH FOOGATH

-Recipe from Yamuna mataji

      Fresh lima beans are usually available as small “butter limas” or larger, as “potato limas”. Shop for local produce –dark green pods, tightly closed and bulging with large beans. To free the beans from the pods, cut a strip along the inner edge of the pod, then with your thumbnail remove the beans. June, July and august yield the most profuse crops, yet at some specialty greengrocers the availability extends a month before and after. If you want to try this dish in the dead of winter, you can substitute frozen Ford hook limas. As the raisins plump, they impart a delicate sweetness to this dish.

Preparation and cooking time (after assembling ingredients): 30 minutes
Serves: 4

3 cups (710 ml) water
1 cups (360 ml) fresh lima beans (about 2 pounds/1 kg in pods) or one 10 –ounce (285 g) package of frozen Ford hook lima beans, defrosted
2 tablespoons (30 ml) ghee, unsalted butter or olive oil
teaspoon (1 ml) paprika or 1/8 teaspoon (0.5 ml) cayenne pepper
teaspoon (1 ml) ground mustard
teaspoon (1 ml) turmeric
3 table spoons (45 ml) golden raisins or currants
2 teaspoons (10 ml) Jaggery or brown sugar (optional)
1 table spoons (22 ml) lime or lemon juice
teaspoon (2 ml) salt
1 table spoons (22 ml) finely chopped fresh coriander, dill or parsley
cup (60 ml) water

1.    Bring the 3 cups (710 ml) of water to a boil in a 3-quart/liter saucepan, preferably nonstick. Ad the beans and cook over low. Heat for10 minutes. Pour off the water.  
2.    Add the ghee, butter or oil and remaining ingredients (if you are using frozen beans, add at this stage)> Simmer, partially covered, for 10-15 minutes or until the beans are tender. Uncover, raise the heat and reduce the remaining liquid to a glaze.
Note: Cooking times vary considerably depending on the size and freshness of the beans.