This version of dhal (or dahl, a dish of Indian origins) with dried fava bean as a main legume, 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
- 160 g dried yellow fava beans
- 720 ml water
- 0.25 tsp salt
- 15 g butter optional for non vegan version
- 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
Instructions dried fava bean and spinach dhal
- 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. 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 (don’t use for vegan version) 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.