Easy Kacang Phool / Kacang Pool (Malaysian Foul Medammas)
Course: Entree
Cuisine: Asian Fusion, Malaysian
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 30 minutesminutes
Servings: 6servings
Author: Marvellina
Kacang phool is a Malaysian twist of the Middle Eastern foul medammas made with fava beans and aromatic spices. This humble dish is easy to make, nutritious, and satisfying
Put the onion and garlic in a food processor and grind into a fine paste
If you use canned beans:
Pour the beans along with some of the liquid into the blender and blend until smooth or chunky in texture, it's up to you.
If you use dried beans:
If you use a pressure cooker, you don't need to soak them. I use lima beans and pinto beans and I pressure cook on high for 30 minutes. If you are going to boil on the stove, soak them for 4-6 hours or overnight and then boil with water until they are soft. Save the cooking liquid to help you blend the beans and for cooking
Cooking:
Melt the ghee/butter in a large pot. Saute the onion and garlic until fragrant, about 3 minutes or so. Add the spices and continue to stir fry for another minute. Scrape the bottom of the pot to prevent the spices from catching and get burnt
Stir in the pureed beans and the reserved liquid from cooking the beans (if you cook your own beans) or liquid from the canned beans to get the thick or medium-thick consistency you like. Let it simmer on medium heat for about 5 minutes so the spices really flavor up the beans. Canned beans are usually seasoned with salt already, so have a taste before you pour that salt in. Add more salt to your taste or as needed
Serve:
Portion out some foul beans and top with fried eggs, slices of green chilies, juice of lime, finely chopped purple onion, some sprinkle of cumin and chili powder if you like. Don't forget to toast the bread or baguette with a bit of butter and serve
Video
Notes
You can also use canned chickpeas, canned northern beans, Cannellini beans, navy beans