Eggs on Lima Beans (Double Beans per Eeda)

Eggs on Lima Beans (Double Beans per Eeda)

A classic Parsi "per eeda" dish where tender, buttery Lima beans are cooked in a rich, savory masala base and topped with steamed eggs. The beans are slow-cooked with caramelized onions, aromatic ginger and garlic, and fresh herbs until soft and flavorful, creating the perfect foundation for the eggs. This comforting one-pan meal is traditionally served with crusty bread or rotis to scoop up the creamy yolks and spiced beans.

Ingredients

  • 1/4 pound Dry Lima beans (Double beans) (Originally 'ratal 0-1/4'. Can substitute with fresh or frozen Lima beans (skip soaking).)
  • 1/2 pound Onions (Originally 'sher 0-1/4' (approx 1/4 seer).)
  • 4 tablespoons Ghee (Originally 'navtank' (approx 2 oz).)
  • 1/2 teaspoon Salt (Or to taste. Originally 'heaping spoon 0-1/2'.)
  • 1 teaspoon Ginger paste (Originally part of 'tolo 0-1/2' combined ginger/garlic.)
  • 1 teaspoon Garlic paste (Originally part of 'tolo 0-1/2' combined ginger/garlic.)
  • 1/4 teaspoon Ground black pepper (Originally 'spoon 0-1/4'.)
  • 1/4 teaspoon Turmeric powder (Originally 'spoon 0-1/4'.)
  • 1/2 cup Fresh coriander leaves (Originally 'leaves of 3 bunches'. Chopped.)
  • 2 whole Large green chilies (Or 3, to taste. Finely chopped.)
  • 1 teaspoon Worcestershire sauce or strong vinegar (Originally 'velati sauce or jalad sarko'.)
  • 3 whole Eggs
  • 2 cups Water (Originally 'half seer'. Adjust as needed for cooking beans.)

Instructions

  1. 1Soak the dry double beans (Lima beans) in cold water for 12 hours. After soaking, peel the skins off the beans if they are tough.
  2. 2Wash the coriander and green chilies, then chop them finely. Peel the onions and chop them very finely (like mince).
  3. 3Heat the ghee in a pan. Add the chopped onions and fry until soft. Add the ginger paste and garlic paste, and sauté briefly. Then add the ground pepper, turmeric, and salt, and roast the spices for a minute.
  4. 4Add the prepared beans to the pan along with the chopped coriander and chilies. Pour in about 2 cups of water (or enough to cover). Cover the pan with a lid. If using a traditional method, place some water on top of the lid to create steam. Cook over low heat (embers) until the beans are tender. If the water inside dries up before the beans are cooked, add the warm water from the lid into the pan.
  5. 5Once the beans are fully cooked and the water has mostly evaporated (leaving just a little moisture), remove from heat momentarily. Stir in the Worcestershire sauce or vinegar.
  6. 6Level the bean mixture in the pan. Make small indentations and carefully crack the eggs over the beans (keeping yolks whole or beating them slightly if preferred). Cover the pan tightly and cook on very low heat until the egg whites are set and yolks are cooked to your preference. Serve hot.
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