Hyderabadi-style Spiced Ful Medames

Ingredients

In this Hyderabadi adaptation of Ful Medames, we incorporate the distinct flavors of Hyderabadi cuisine. The original Egyptian dish is typically made with simple ingredients like fava beans, garlic, lemon juice, and olive oil. However, in this version, we introduce a blend of Hyderabadi spices such as cumin, coriander, turmeric, and garam masala to add a unique twist to the dish. The slow-cooking process allows the flavors to develop and meld together, resulting in a rich and aromatic gravy. We alse have the original recipe for Ful medames, so you can check it out.

• 2 cups (400g) dried fava beans, soaked overnight 2 cups (400g) dried fava beans, soaked overnight
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Drain the soaked fava beans and rinse them well.
2. 2.
   In a large pot, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onions and sauté until golden brown.
4. 4.
   Add the minced garlic and sauté for another minute.
5. 5.
   Add the chopped tomatoes and cook until they soften.
6. 6.
   Stir in the cumin powder, coriander powder, turmeric powder, garam masala, and salt. Cook for a minute to toast the spices.
7. 7.
   Add the drained fava beans to the pot and pour enough water to cover them.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour or until the fava beans are tender and the flavors have melded together.
9. 9.
   Adjust the seasoning if needed.
10. 10.
    Serve the Hyderabadi-style Spiced Ful Medames hot, garnished with fresh cilantro and accompanied by lemon wedges.

Treat your ingredients with care...

• Fava beans — Soaking the dried fava beans overnight helps to soften them and reduce the cooking time. Make sure to rinse them well before using.

Tips & Tricks

• For a spicier version, add a pinch of red chili powder or a finely chopped green chili.
• Serve the Hyderabadi-style Spiced Ful Medames with a side of fragrant basmati rice or naan bread for a complete meal.
• You can customize the dish by adding vegetables like spinach or bell peppers for added nutrition and flavor.
• If you prefer a smoother texture, you can partially mash the fava beans with a fork or blend a portion of the cooked beans before adding them back to the pot.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Hyderabadi-style Spiced Ful Medames hot, garnished with fresh cilantro and accompanied by lemon wedges. It pairs well with steamed basmati rice or warm naan bread.

Presentation advice

To enhance the presentation, sprinkle some additional cumin powder and a drizzle of olive oil on top of the dish. Serve it in a shallow bowl, allowing the vibrant colors of the fava beans and tomatoes to shine through.