This mota vaal or butter beans curry is really tasty, and has a buttery and creamy texture. It is easy to make and quite healthy too. Serve for lunch or dinner with some warm chappatis, puris, or rice!
Val or Vaal is prepared in many ways in the different regions of India. It is quite famous in Gujarati cuisine; their Vaal Nu Shaak is well known. And although most people consider Lima beans and Butter beans as one and the same, there is a bit of a difference in the shapes and sizes. Butter beans are a type of lima beans, however, lima beans are smaller in size and have a slightly bitter taste while and whereas butter beans are larger, flatter, and creamy to taste. These are legumes and are known by many names including lima bean, butter bean, sieva bean, double bean, or Madagascar bean.
We’ve always eaten a lot of Val or Vaal (Lima Beans), so when Mom said she was making Mota Vaal (Butter beans or large lima beans), we weren’t that excited. But this Mota Vaal curry turned out to be quite different, it’s buttery creamy taste leaves you wanting more! This is Mom’s version of this buttery bean treat…
What ingredients do you need for Butter Beans Curry?
All you need for this recipe is Butter beans or Mota Vaal in Hindi, water, chili powder, tomatoes, green chilies, garlic, bay leaves, kokum, and salt. You can find Kokum in the Asian section of your supermarket.
How To Make Mota Vaal Curry Easily
Rinse and soak the Mota Vaal (Butter beans) in a vessel with water overnight. Soak for about 8-10 hours. This helps remove any dirt and also some of the excess sugar from the beans. You need to remove this excess sugar, or it will make you get gassy.
Drain the soaked water and then add the beans to the cooking pot. Add fresh water and salt.
If you want our traditional East Indian recipes on hand, these books from the Abby's Plate Cookbook Series are perfect for you. Available online or in-store wherever books are sold, in most countries.
East Indian Celebration:
30 Festive Recipes from Abby's Plate
See the full list of books here!
Dice the tomatoes into long wedge-like slices and chop the green chilies into medium size pieces. Add chili powder and also some crushed whole garlic, bay leaves, and kokum to the vessel. Allow this to cook on a high flame in a cooker until the first whistle and then for about 10 minutes on medium flame.
You can also cook it in a normal vessel if you do not have a pressure cooker, but this would take a bit longer, about 25 – 30 minutes on a medium flame.
And as easy as that, this tasty buttery mota vaal dish is ready! Serve with some warm chapatis or rice or hand breads!
What’s Perfect About This Butter beans Curry Recipe?
- It is simple and quick to make.
- Butter beans have many nutritional benefits.
- This vegetarian dish requires just a few ingredients and is vegan as well.
Cooking Tips Or Tricks
- Soak the beans in water overnight for 8-10 hrs, this helps shorten the cooking time.
- Soaking the butter beans removes the dirt and also removes the excess sugar that makes you gassy.
- You can remove the skin if you want to.
- You can finely dice the garlic instead of crushing the garlic cloves. if you want to.
- The kokum adds a tangy flavour to the dish.
- Serve with a side of paneer or mushrooms.
FAQ’s About Butter Beans
Are Butter beans healthy?
Butter beans have a high nutritional value, they are good for health when cooked properly.
Can butter beans make you sick?
Yes, butter beans or lima beans contain high levels of cyanide. They are not to be eaten raw under any circumstances. They must be cooked or boiled for at least 10 mins before eating.
Is it necessary to soak lima/butter beans?
Yes, soaking the beans before cooking shortens the cooking time and also removes the sugar that causes digestive issues.
What do butter beans taste like?
Butter beans have a creamy texture and a buttery flavour.
Other Recipes You Might Like
- Potato Bhaji aka Vegetable Dinner
- Egg Drop Chicken Soup
- Egg Bhurji Recipe
- Mallorcan paella recipe
- Simple Purple Cabbage Recipe
Butter Beans Curry – Indian Mota Vaal curry
Click the stars to add your rating! Left you don’t like it, right you love it!
- 250 g Mota Vaal Butter / Lima beans
- 1 l Water
- 3 Tomatoes
- 3 Green Chillies – Fresh
- 1 teaspoon Red Chili Powder
- 6 Garlic Cloves
- 4 Bay Leaves
- 2 Kokum Rinds
- 1 tbsp Salt
- Rinse and soak the butter beans in water overnight. (Or soak for 8 hours if cooking at night.)
- Drain the water and add the beans to a pressure cooker.
- Add fresh water and salt. Also add cut tomato wedges and chopped green chilies, red chili powder, bay leaves, kokum and crushed garlic to the pressure cooker.
- Cook on high flame till the first whistle and then continue with the pressure cooker on medium flame for 10 mins.
- Serve with chapatis, puris, or rice.
Please click to rate the recipe! Left you don’t like it, right you love it!
- Soak the beans in water overnight to remove any dirt and excess gassy sugar from the beans.
- Kokum gives it a tangy taste.
- Garlic can be chopped finely instead of crushing.
- Here’s how to cook the perfect rice.
- Here’s how to cook puris.
- How to make beetroot puris.
- Here’s how to make the Indian flatbread called chapati.
*As an Amazon Associate I earn from qualifying purchases.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.This printable recipe card is for home use only. For more recipes head over to AbbysPlate.com
3 thoughts on “Indian Butter Beans Curry (Mota Vaal Curry)”
Looks amazing! Will make tongiht
Didn’t know they were toxic. OMG! Will start soaking them
My kids are always fussy when I make vaal, will try this mota vaal recipe and see their reactions 😉