Broad Beans Recipe – Authentic Indian Style with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Broad Beans Recipe – Authentic Indian Style with Coconut & Spices

Hey everyone! If you’re looking for a simple, flavorful vegetable side dish that’s packed with goodness, you’ve come to the right place. This broad beans recipe (also known as fali bhaji in some parts of India) is a family favorite, and I’m so excited to share it with you. It’s quick to make, uses everyday ingredients, and the coconut and spice blend just takes it to another level. I first made this when I was trying to incorporate more seasonal veggies into our meals, and it’s been a regular ever since!

Why You’ll Love This Recipe

This broad beans recipe is more than just a simple side. It’s a little taste of home, a comforting dish that’s both healthy and delicious. It’s perfect with a simple rice and dal, roti, or even as part of a larger Indian thali. Plus, it comes together in under 30 minutes – perfect for busy weeknights! You’ll love how the simple tempering of spices elevates the humble broad bean.

Ingredients

Here’s what you’ll need to make this delicious broad beans recipe:

• 2 cups chopped broad beans (about 200g)
• 2 tsp oil
• 1 tsp mustard seeds
• 0.75 tsp split urad dal (black gram lentils)
• 2 red chillies, broken into pieces
• A pinch of hing (asafoetida)
• A few curry leaves
• Salt to taste
• 0.25 cup grated coconut (about 30g)
• ½ cup water (120ml), plus more if needed

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor!

• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth that’s so characteristic of Indian cooking. A little goes a long way – it has a pungent smell in its raw form, but mellows out beautifully when cooked. You can find it at most Indian grocery stores, or online.
• Urad Dal: This lentil adds a lovely nutty flavor and texture to the tempering. If you don’t have urad dal, you can substitute with chana dal (split chickpeas), but the flavor will be slightly different.
• Broad Beans – Regional Variations: Broad beans are enjoyed across India, but preparations vary. In some regions, they’re cooked with tomatoes and onions, while others prefer a simpler, more rustic approach like this one. My grandmother always added a squeeze of lemon juice at the end – feel free to try that too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop your broad beans into small, 1-inch pieces. This makes them easier and quicker to cook.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – you’ll know they’re ready when they start to pop!
3. Now, add the urad dal and red chillies. Sauté until the dal turns golden brown and fragrant.
4. Add a pinch of hing (asafoetida) and a few curry leaves. Sauté for another 30 seconds – be careful not to burn the hing!
5. Add the chopped broad beans and salt. Mix well to coat the beans with the spices.
6. Pour in ½ cup of water, cover the pan, and cook on low heat. Stir occasionally to prevent sticking.
7. Cook until the beans are tender – this usually takes about 10-15 minutes. If the water evaporates before the beans are cooked, add a little more.
8. Once the beans are cooked, mix in the grated coconut. Cook for another minute, then remove from heat.
9. Serve hot with rice!

Expert Tips

• Don’t overcook the beans! You want them to be tender but still hold their shape.
• Adjust the amount of red chillies to your spice preference.
• For a richer flavor, you can use ghee (clarified butter) instead of oil.
• If you’re short on time, you can blanch the broad beans for a few minutes before adding them to the pan.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Spice Level Adjustment: If you like it spicy, add an extra red chilli or a pinch of chilli powder. For a milder flavor, remove the seeds from the chillies before adding them.
• Regional Variations – South Indian: My friend from Kerala adds a small piece of tamarind pulp to the cooking water for a tangy flavor. It’s delicious!
• Regional Variations – North Indian: Some North Indian recipes include a pinch of turmeric powder for color and added health benefits.

Serving Suggestions

This broad beans recipe is incredibly versatile. Here are a few ideas:

• Serve it as a side dish with rice and dal.
• Enjoy it with roti or paratha.
• Add it to a larger Indian thali.
• It’s also great as a simple light lunch on its own.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavor might intensify overnight, which some people enjoy!

FAQs

1. What are broad beans and are they the same as fava beans?

Yes, broad beans and fava beans are the same thing! They’re a type of legume that’s popular in many cuisines around the world.

2. Can I use frozen broad beans in this recipe?

Absolutely! Frozen broad beans work perfectly well. You may need to adjust the cooking time slightly, as they might take a little longer to cook.

3. How can I adjust the spice level of this dish?

Easy! Just adjust the number of red chillies you use. Removing the seeds from the chillies will also reduce the heat.

4. What is hing (asafoetida) and where can I find it?

Hing is a resin with a pungent smell that adds a unique savory flavor to Indian dishes. You can find it at most Indian grocery stores or online.

5. Can this dish be made ahead of time?

Yes, you can definitely make this ahead of time! The flavors actually develop even more as it sits. Just reheat gently before serving.