Dried fava bean and spinach dhal
This version of dhal (a dish of Indian origins) is dense, creamy and fragrant. The delicate bitter taste of dried beans* goes perfectly with ginger, garlic, turmeric and cumin. Perfect with homemade naan or rice.
For 3 Person(s)
- 160 g dried yellow fava beans (me Ursini brand)
- 720 ml water
- 0.25 tsp salt
- 15 g butter
- 1 tsp olive oil
- 1 fresh ginger piece (about 2 cm)
- 1 big garlic clove
- 1 tsp turmeric
- 0.5 tsp cumin seeds
- 120 g frozen spinach (drained)
- 120 ml (or less) vegetable stock or water
- salt and lemon juice to taste
Dried fava bean and spinach dhal Directions
- For this recipe I used organic dried fava beans made by Cerreto.
- Rinse fava beans under cold running water. Place them in a pot with 3 cups of water and 1/4 teaspoon of salt and cook, stirring often, until the beans are completely cooked and begin to dissolve (me 40 minutes). Turn off the heat and let them cool down.
- Heat butter and oil. Add finely chopped ginger and garlic and cook for about 2 minutes (do not let them burn).
- Add spices, stir and cook for another minute. At this point add vegetable stock or water and drained spinach. Bring to a boil and add your fava beans.
- Stir and cook for another 5 to 10 minutes until your dhal has the desired consistency. Taste and adjust with salt if necessary.
- Before serving, add a few drops of lemon juice. Serve with homemade naan bread (my recipe here) or rice.
lot of love. B.
This recipe is born thanks to the collaboration with Cerreto - an Italian company that offers its customers high quality organic food products and supplements.
loook delicious :) more indian and vegan dishes would be great. - Pristley