Shimer Bichir Dal | Broad Beans recipe Indian | Lima Beans Curry

I am a bong and I have had this delightful shimer bichi recipe multiple times in summer season when fresh broad beans are easily available in market. But after coming to London, I was missing those nostalgias very badly.

One day, my husband went to a Bangladeshi supermarket in London and grabbed many desi vegetables like Mocha (banana blossom), Kochu (taro root) and a pouch of frozen broad beans seeds (Shimer Bichi). I was so happy to see all those things after long interval. I Immediately took the frozen broad beans seeds pouch and decided to prepare the Bengali delicacy Shimer Bichi Dal. It was the first time that I prepared this broad beans seeds curry.

Shimer Bichir Dal is a very simple and easy recipe. It took lesser preparation time because it’s a no onion no garlic recipe and we don’t need to wet our eyes for the recipe. It requires very basic and easily available ingredients of any Bengali kitchen pantry to get prepared.

Now frozen broad beans pouches are available in my freezer quite frequently. It is a very succulent and healthy dish which has the essence of our native. Broad beans curry is a huge hit in our house and I frequently prepare this recipe at home.

Shimer Bichir Dal with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about Broad beans seeds.

Health benefits of Broad beans seeds

How to make Broad beans curry?

To prepare Shimer bichir dal, I have used frozen broad beans. Normally, frozen broad beans pouches contain clean and pealed beans, I mean shimer bichi which is ready for use.

If you are using fresh broad beans seeds, then first peel off the skin of each bean. It is a quite time-consuming step. Then wash the fresh broad beans or shimer bichi.

For the Shimer bichir dal, I have cut the potatoes, brinjals and tomatoes in large chunks and finely chopped some coriander leaves.

I have cooked the broad beans curry in Mustard oil. It gives a nice flavour to the dish. First, I have tempered the whole spices Panch Phoran (a mixture of five whole spices which constitutes of equal proportions of Fenugreek seeds (Methi), Cumin seeds (Jeera), Nigella seeds (Kalonji), Fennel seeds (Saunf) and Radhuni (Trachyspermum Roxburghianum)), bay leaf and cinnamon stick for the recipe.

Then I have added potatoes, brinjals and tomatoes one by one into the pan and cooked it before adding the shimer bichi into the pan. After adding the shimer bichi, I have closed the lid of the pan and cooked it in low flame for some time. Then I have added the ground spices into the pan.

After some time, I have added water and cooked it in low flame for 10-15 minutes until the broad beans get tender. I always prefer Shimer bichir dal of thin consistency. But you can adjust the amount of water according to your preferred consistency.

I have used cumin powder, coriander powder, Roasted Panch Phoran powder and chopped cilantros for the flavouring of the dish.

Ingredients:

• 1 ½ cup Shimer Bichi or Broad Beans, fresh or frozen
• 1 Brinjal
• 1 large Potato
• 2 Tomatoes
• 3-4 green Chillies
• ½ tablespoon Ginger paste
• 3-4 tablespoons Coriander leaves, chopped
• ½ teaspoon Panch Phoran
• 1 Bay leaf
• 1 Cinnamon stick, 1 inch
• ¾ teaspoon Turmeric powder
• 1 teaspoon Chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• ½ teaspoon Roasted Panch Phoran powder
• Salt to taste
• Mustard oil for cooking
• 2 to 2 ½ cups of Water, for gravy (quantity may vary according to preferred consistency)

1. Peel and wash the fresh broad beans and keep it aside.
   

2. Put a pan on flame and let it become completely dry.
3. Add mustard oil into the pan and wait until the oil is hot.
   

4. Add panch phoran, bay leaf, cinnamon stick into the oil and let them crackle.
   

5. Add the potato chunks into the pan and mix it well.
   

6. Cook it in medium high flame for a minute.
7. Add the brinjals into the pan and give a nice stir.
   

8. Add salt, turmeric powder, chilli powder into the pan and mix it well.
   

9. Cover the pan and cook it in medium flame for 2-3 minutes.
10. Add ginger paste into the pan and mix it nicely.
    

11. Cook it in low flame for 2-3 minutes until the raw smell goes away.
12. Add tomatoes, green chillies into the pan and give a nice stir.
    

13. Cover the pan and cook it in low flame for another couple of minutes.
14. Add the broad beans into the pan and give a nice mix.
    

15. Cover the pan and cook it in low flame for 3-4 minutes until the potatoes and brinjals get tender. Stir in between.
16. Add cumin powder, coriander powder into the pan and mix it nicely.
    

17. Cover the pan and cook it in low flame for another couple of minutes.
18. Add water into the pan and give a nice stir.
    

19. Cover the pan and put the flame in high until the gravy simmers.
    

20. Put the flame in low and cook it for another 10-15 minutes until the broad beans get cooked completely.
21. Add chopped cilantros, roasted panch phoran powder into the pan and mix it well.
    
    

22. Cook it in lowest flame for a minute.
23. Switch off the flame and put the pan down.
    

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