Dried fava bean and spinach dhal

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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.


Dried fava bean and spinach dhal
Preparation time
Cooking time

Ingredients

For 3 Person(s)

Ingredients

  • 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

  1. For this recipe I used organic dried fava beans made by Cerreto.

    dhal di fave 07
  2. 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.

    dhal di fave 06
  3. Heat butter and oil. Add finely chopped ginger and garlic and cook for about 2 minutes (do not let them burn).

    dhal di fave 05
  4. 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.

    dhal di fave 04
  5. Stir and cook for another 5 to 10 minutes until your dhal has the desired consistency. Taste and adjust with salt if necessary.
  6. Before serving, add a few drops of lemon juice. Serve with homemade naan bread (my recipe here) or rice.

    lot of love. B.

    dhal di fave 03
    dhal di fave 02
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Recipe notes

This recipe is born thanks to the collaboration with Cerreto - an Italian company that offers its customers high quality organic food products and supplements.

Nutrition facts

(diet, vegetarian, lactose free)
Per Serving

Reviews

5
Wednesday, 07 March 2018
loook delicious :) more indian and vegan dishes would be great. - Pristley

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