ayurvedic

The simplest dish can also be the most comforting. Masala Moong Dal Khichdi is an easy one pot dish made with rice, lentils, and a few basic spices that is ready in under 30 minutes. It&#039;s arguably India&#039;s most classic, hearty dish rooted in Ayurvedic traditions.

Khichdi

tsp ghee

basmati rice

green split moong dal

green chili (halved)

asafoetida

tsp cumin seeds

tsp chili powder

turmeric

tsp coriander

tsp garam masala

bay leaf

salt (to taste)

ghee, papad, achaar, dahi (for toppings)

Pour the dal and rice into a large bowl. Wash it in cold water until the water runs clear. (Optional) Soak the rice and lentils for up to 30 minutes. Then drain it of extra water.

In a Dutch Oven on medium heat, melt the ghee. Once hot, add the green chili, cumin seeds, asafoetida, chili powder, and turmeric. Temper in the hot ghee for about a minute.

Add the washed lentils and rice into the pot. Give it a stir and roast in the oil for another minute. Cover with 5 cups of water.

Add the ground coriander, garam masala, bay leaf, and salt into the pot. Give everything a stir. Bring the water up to a boil, then reduce the heat to a simmer.

Simmer the khichdi for 25 minutes, checking on it in 5 minute intervals to stir and add more water if necessary. The khichdi is done when the lentils and rice have lost most of their structure and the excess water has evaporated.

Remove the pot from heat. Discard of the bay leaf. Serve the khichdi hot with a dollop of ghee, papad, achaar, or dahi.

A warming, nourishing, easy Ayurvedic kitchari recipe (kitchadi), a rice and chickpea stew grounded in ancient Indian health principles of Ayurveda.

Easy Ayurvedic Kitchari (Kitchidi)

brown basmati rice

ghee oil

water

unsalted chickpeas, drained and rinsed

small-diced carrots (about 5 medium carrots)

small-diced celery (about 5 medium stalks)

onion,

bay leaves

cardamom (or 5 pods)

cloves

fenugreek seeds

cumin powder

coriander

cinnamon

kosher salt (or to taste)

ginger,

spinach leaves (optional)

lemon, juiced, to finish

In a medium pot, heat the oil over medium-high heat. Add the bay leaves, cardamom, cloves, fenugreek, cumin powder, coriander, cinnamon, and turmeric. Bloom the spices in the oil for about one minute, until bubbling and fragrant.

Stir in the rice and chickpeas. Add the water, carrots, celery, onion, ginger, and 3 1/2 teaspoons kosher salt. Stir and bring to a boil. Reduce the heat to low. Cover and cook, stirring occasionally, for about 50 minutes (less for white rice).

Add the spinach and stir until wilted. Add a generous squirt of lemon juice, taste for seasoning, and add an additional 1/2 teaspoon of kosher salt, if desired.

Serve warm, garnished with fresh cilantro leaves.

EatSimpleFood.com
This healthy, delicious fava bean recipe is cooked with butter and / or olive oil.  Follow the pics and video to get them out of the initial pod, boil them, peel them from the 2nd "shell", and eat raw or cook again.

Fresh Green Fava Beans (Broad Beans) with Butter

lbs fava beans

Tbsp unsalted butter

olive oil

salt

pepper

Bring a pot of water to a boil and add a generous (2 tsp) amount of salt.

Shell the furry fava bean pods to reveal the bean.  

Place individual beans in boiling water for ~ 3 minutes.  Strain and rinse with cold water or shock in an ice bath to stop the cooking process.

Peel the fava beans outer skin sheath by gently tearing into the outer layer and squeezing the bean through the protective coating.  This will reveal the beautiful bright green bean.

You can eat this as is now in salads or soups but for this recipe we're going to cook them a little more.

Bring a pan to medium high heat and add the butter and olive oil.  

When butter is melted, add the fava beans and cook ~ 4 minutes or until desired tenderness.

Add salt and pepper to taste.  Enjoy!  Beckie

https://www.youtube.com/watch?v=8Rkny1IJz6A

Recipe: https://eatsimplefood.com/buttery-fava-beans/

This fresh buttery fava bean recipe / broad bean recipe is vibrant and healthy. This recipe shows how to to shell broad beans from the pod, take off the primary shell sheath on each individual bean, and easily cook the fava beans with olive oil and / or butter.

"Fava Beans, Liver, and a nice Chianti" - Hannibal Lecter's off his meds and eating what he wants. 🙂

Vegans can switch from butter to olive oil or a non-dairy alternative for cooking / preparing this broad bean recipe.

What are Fava Beans?
Fava beans are beans. They are also known as broad beans, faba beans, field beans, or horse beans.

Broad beans come in a large long leathery inedible pod (see picture above or watch the video). The inside of the leathery pod is soft and furry.

There is an additional sheath around each individual bean that generally needs to be gently peeled off after cooking and before eating. The edible bean is shown when the sheath is removed.

In some sense, fava or broad beans have a double pod that needs to be removed before eating them.

Having said that, the very small broad beans are so tender that they can be eaten with the sheath on after boiling. However, the larger fava beans have a fibrous tough outer sheath that needs to be peeled before eating.

How To Cook Broad Beans / Fava Beans
Follow the pictures and instructions or watch the instructional video for how to get broad beans / fava beans out of the initial leathery pod, cook them, and peel them from the second "shell" or sheath.

Fava beans can be eaten after being boiled or cooked again with a little butter or olive oil, salt, and pepper. They also make a great addition to any soup or salad.

• Bring a pot of water to a boil and add salt.

• Shell the leathery fava bean pods to reveal the individual beans.

• Place individual fava beans in boiling water for ~ 3 minutes.  Strain and rinse with cold water or shock in an ice bath to stop the cooking process and cool beans down to be able to work with them.

• Peel the broad beans outer skin sheath by gently tearing into the outer layer and squeezing the bean through the protective coating.

• Bring a pan to medium high heat and add butter and olive oil.  When butter is melted, add the fava beans and cook ~ 4 minutes or until tender.
Salt and pepper to taste.

Substitutions for Fava Beans
Can't find fava beans / broad beans for this recipe? Use lima beans (also known as butter beans) instead. Both are creamy large beans. Shelled edamame is also a great substitute for broad beans.

Fava beans hold a special place in my heart because you have to put in the work to get the buttery taste and see that beautiful color.  The pod is furry inside and soft to the touch, making shelling broad beans a sensory experience.

The reason fava bean recipes aren't on restaurant menus is because they are labor intensive.  NOW - don't be scared of putting in the work!  Give it a go and eat fava beans slowly to really appreciate and contemplate mother natures work.

Fava Bean / Broad Bean Recipe FAQS
Can you eat the skin of fava beans?
You can not eat the leathery pod shell of the beans. You can eat the shell sheath that covers the actual bean IF the fava bean is young and tender. Otherwise, take off the shell sheath and cook for a couple minutes or until soft.

Are broad beans and fava beans the same thing?
Yup! Different words for the same thing.

What do fava beans taste like?
Fava beans / broad beans are mild, creamy, earthy, nutty, and slightly sweet.

What can I substitute for broad beans or fava beans in recipes?
Substitute lima beans or shelled edamame for fava beans.

Can I make this fava bean recipe without butter.
Yes! This fava bean recipe can be made vegan by using your favorite non-dairy substitute.

Serves 4

Ingredients

• 1 ½ lbs fava beans in pod, (~ 2 cups shelled)
• 1 ½ Tbsp unsalted butter
• 1 ½ Tbsp olive oil
• salt
• pepper

Instructions

• Bring a pot of water to a boil and add a generous (2 tsp) amount of salt.

• Shell the furry fava bean pods to reveal the bean.  

• Place individual beans in boiling water for ~ 3 minutes.  Strain and rinse with cold water or shock in an ice bath to stop the cooking process.

• Peel the fava beans outer skin sheath by gently tearing into the outer layer and squeezing the bean through the protective coating.  This will reveal the beautiful bright green bean.

• You can eat this as is now in salads or soups but for this recipe we're going to cook them a little more.

•Bring a pan to medium high heat and add the butter and olive oil.  
When butter is melted, add the fava beans and cook ~ 4 minutes or until desired tenderness.

•Add salt and pepper to taste.  Enjoy!  Beckie

Fresh and Simple Buttery Fava Beans (Broad Beans) Recipe - Eat Simple Food

How to make a simple anti-inflammatory golden milk powder spice mix (aka turmeric latte mix) with just 5 spices and in 5 minutes! Use it to prepare golden milk and golden lattes (turmeric latte) – packed with nourishing, healthful, immune-boosting benefits!

Golden Milk Spice Mix/Powder (Turmeric Latte Mix)

turmeric powder

Tbsp ginger powder

tsp black pepper (freshly ground!)

cinnamon powder (Ceylon, optional)

cardamom powder (optional)

Mix all of the ingredients in a bowl and then transfer to an air-tight container - voila!

This blend can be stored at room temperature for around 4 months or kept within the fridge for slightly longer. I recommend you store the spice blend in a cool, dark location like a kitchen cupboard. The shelf life for this spice blend will depend on how old your spices are. With fresh spices, you could potentially store this golden milk mix for up to 2 years. However, for the most potent flavor and results, I aim to use it within 4-6 months then make a new batch with new spices. 

I am on my third batch, before I had been making it each night as an individual drink but this recipe saves me time and the ratio must be different than the individual mix as this does not have the sharp flavor.  I add the spices in a ziplock, seal it and shake.  It is then mixed and stored at the same time.  I add it to my morning coffee and to green tea in the evening

I drink this every morning with oat or almond milk.  It really does help with aches.  I ran out for a while and thought why am I so achy?  Now that I am back to my daily dose, I feel much better.

Love this recipe! I like adding ashwaganda powder into mine and drink daily. 
Could you tell me which plant milks have enough fat to not need the coconut oil? Thank you :)

My roommate and I made a big batch of this and drink it almost every night :) love it!!! Also, we’re D1 athletes and this helps so much with inflammation. Thank you, Samira!!! 
ps we love your Instagram

https://content.jwplatform.com/videos/mlbCoboL.mp4

This is a simple tutorial for Golden Spice (golden milk powder). It is a delicious and incredibly health-benefiting blend of turmeric and ginger.

Top 4 ayurvedic recipes from across the web

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Top Tags

Khichdi

Easy Ayurvedic Kitchari (Kitchidi)

Fresh Green Fava Beans (Broad Beans...

Golden Milk Spice Mix/Powder (Turme...

Top 4 ayurvedic recipes from across the web

The most viewed ayurvedic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Khichdi

Easy Ayurvedic Kitchari (Kitchidi)

Fresh Green Fava Beans (Broad Beans...

Golden Milk Spice Mix/Powder (Turme...

The most viewed ayurvedic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine