Sautéed Lima Beans


1 cup Organic Lima beans cut lengthwise into 1 inch pieces
1/2 tsp mustard seeds (rai)
1/2 tsp cumin seeds seeds (jeera)
6 cloves garlic chopped fine
1 tsp cumin powder
1 tsp coriander powder (dhaniya)
1 tbsp oil (surya mukhi, sesame, coconut)


Salt to taste
(All the above ingredients are easily available in Organic options)


For the garnish

1/2 tbsp grated coconut (optional)
1/2 tbsp roasted peanuts crushed lightly in a pestle
1/2 tbsp coriander leaves chopped fine



Heat the oil in a pan on a low flame. Add the mustard and cumin seeds. When they start to crackle add the garlic. When the garlic start to turn pink stir in the lima beans. Add the cumin and coriander powder and mix well. Season with salt. Cover and cook for 4-5 minutes stirring occasionally. Turn off the gas. Stir in the chopped coriander leaves. Transfer to a serving bowl. Garnish with coconut and/or peanuts. Serve hot with phulkas/rice and your favourite daal. 


Our farmers advise that Lima Beans are a good source of protein. 



This Mediterranean recipe is easy to prepare and a great source of Plant-Based Protein.

Chawli (Cow pea)


Chawli is often referred to as “poor man’s meat” due to the high levels of protein found in the seeds and the leaves.

Kaanda Bhendi (Onion Okra ) Stir Fry


Serve hot with Jowar Bhakri (Indian bread made from Sorghum) or Varan – Bhaat and Toop.