Instructions: Every indian pantry stores at least 5 different types of pulses. These are cooked on their own or combined with vegetables and meat to accompany rice and rotis. Butter beans are one of the pulses that are as popular in north India as in the south. They often feature in a south indian wedding banquet along with a variety of vegetables rice and sweets.

how they grow
Butter beans grow in long pods. When the pods mature in winter they are picked and dried. Then comes the threshing to separate the beans. Butter beans grow all over central India and along the west coast.

appearance and taste
Butter beans are large (one of the largest beans used in indian cookery) creamy white and flattish. They have a medium thick skin. The name shows the beans most obvious characteristic: a buttery smooth taste. They have a pleasant nutty aroma.

buying and storing
You can buy dried or canned beans. Cans are time saving though the beans may be a bit soft and disintegrate on further cooking. Dried beans are better for intense indian cooking techniques. When buying dried beans avoid those that are discoloured or broken. Store in an airtight container for up to 4 months.

culinary uses

In the south of India butter beans are cooked with ground coconut red chillies and tamarind and then flavoured with tried garlic. They are also combined with vegetables like aubergines potatoes and gourds. They may be used in salads stews fritters or as a filling for a toasted sandwiches.

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