Broad Beans are also known as field beans, lima beans, white beans, fava beans, val, or mochai beans. There are small variations in the actual look and feel of the beans depending on the region. Hence, there are different names.
Considering high nutritional value and rich taste of these beans, they are fairly popular across the world. They support health of both brain and body.
This recipe is balancing for all three Dosha. However, Vata Dosha should consume them in moderate/small quantity.
When broad beans are soaked for required time and cooked with plenty of spices, they can balance Vata Dosha as well. It goes well with chapati, bread, rice, or dosa. Prefer it for lunch time as the whole beans are hard to digest.
Broad (Field) Beans Soup with Indian spices
- Pressure Cooker
- 1½ cups Dried Broad beans
- 2 Medium Tomatoes
- 1 Medium Onion
- 1½ inch Fresh ginger root
- 2 Garlic Cloves
- 4 Sprigs Coriander Leaves
- 2 tbsp Ghee Or any pure cooking oil
- 1 pinch Asafetida or Hing
- 1 Dried Bay leaf – tej patta optional
- 2 Cloves optional
- 1 Big Black Cardamom Moti Elachi (optional)
- 2 tsp Turmeric Powder
- 2 tsp Coriander Seeds Powder
- 2 tsp Cumin Seeds
- 1 tsp Mustard Seeds
Soaking and Preparing the Dried Broad Beans
- Wash and Soak the beans such that there is atleast 1 inch water on top of it.
- Let the beans be soaked for about 10 hours. It will reduce cooking time and make them more digestible.
Cooking the Broad Beans
- Strain the beans and discard soaking water.
- Now add beans in a pressure cooker or slow cooker. Add water such that beans are soaked in at least 1 inch layer of water.
- Add in salt and turmeric powder to the beans. Close the cooker.
- Switch on the heat below the pressure cooker. It may take about 7-8 whistles of the pressure cooker for beans to become soft. Keep aside.
Preparing the tempering for the soup/curry
- Heat a pan and add ghee.
- Once the pan is hot, add in Asafetida, cumin seeds, and mustard seeds.
- Let the seeds splutter. Add in bay leaf, cloves, and Big cardamom (pound the big cardamom before).
- Now add chopped onion, garlic, and ginger. Mix well and stir till it turns golden brown.
- Now add in turmeric powder and coriander seeds powder. Mix well for few seconds.
- Now add chopped tomatoes. Mix well and cover to let it cook till tomatoes turn mushy.
- Close the heat. Mix the tempering with the boiled beans
- Cook the curry for another 5 minutes to let all ingredients mix well.
- Garnish with chopped coriander leaves.
- Serve with steamed rice, or chapati, or dosa. Enjoy!
If you are using slow cooker, then your cooking time will be extended to the time it takes for beans to become soft and mushy.
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