Broad beans are also known as fava beans and have a very firm texture and crisp pods. They are consumed while they are still young and tender. It is also known for ornamental purposes. They are then squeezed out for their skins easily to reveal the beautiful beans.
Benefits Of Broad Beans
They are rich in dietary fibre, protein, carbohydrates, vitamins A, B1and B2. Due to its high protein and fibre contents, it’s beneficial for people concerned about calories. It also aids cognitive function, blood cell and nerve development.
Now that I have spoken about the benefits of broad beans, I want to talk about certain yummy recipes of it. Have a look.
Recipe 1
Spaghetti With Broad Beans
This is a lip-smacking recipe. It is a perfect combination of vegetable, cheese and herbs.
How to go about it?
Start the process by blanching 50 gms of broad beans in hot water and put them in cold water to stop them from over-cooking. Now cook 100 gms of spaghetti in boiling salted water.
After this sauté the broad beans and spring onion whites (2), in some butter and olive oil along with some lemon zest, lemon juice and sage(2 leaves). Add the spaghetti and toss it along with 45 gms of parmesan cheese and cracked black pepper.
Garnish it with parmesan shavings and some sage leaves. Your spaghetti is ready.
Recipe 2
Indian Broad Beans Sambhar
This goes very well with steamed rice. A tinge of ghee added on top enhances the taste.
How to go about it?
Start the process by soaking the tamarind(1) in 2 cups of water. Along with this wash 50 gms of broad beans and remove the fibre from both sides. Chop the veggie into three parts.
Cook 75 gms of Toor dal with four cups of water, one spoon of turmeric and four drops of castor oil.
You may pressure cook the Toor dal with three whistles and simmer the flame for few minutes and switch off the flame.
Take the extract of tamarind and heat the heavy bottomed vessel with oil over a medium flame. Add one spoon of mustard seeds to crackle.
Once it starts to crackle, add onion(half chopped), curry leaves(10), a pinch of asafoetida, half a spoon of turmeric and sambar powder in a low flame.
Add the beans and saute for few seconds. Pour the tamarind extract and tomato dices. Add salt required. Allow boiling for five minutes.
Transfer the cooked dal content with water to the vessel. Check the salt and more if required.
Add coriander leaves (optional) to garnish if you want.
I hope you liked these recipes. I would be glad if you could write to us & share your recipes with us as well.
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