Soak the fava beans for 24 hours, changing the water 4-5 times. The next day, pick through them and place them in a pot or traditional fava bean pot, or any large saucepan you have available.

Rinse the split fava beans and yellow lentils very well, then add them to the pot with the fava beans. Stir everything together.

Add enough boiling water to cover all the beans well. Only open the pot once during cooking to prevent the beans from darkening. Once it comes to a boil, add the tomato, carrot, and lemon (it's best to squeeze the lemon and add the peel as well).

After 1 hour of simmering on low heat, add the baking powder, paprika, and turmeric. Stir, check the water level, cover, and let it continue cooking on low heat.

After about 3 hours (or up to 4, depending on the beans), the ful should be fully cooked and have a golden color. Enjoy!

Important notes:
- Choose fava beans with a light-colored, large skin for the best results.
- Baking powder helps speed up cooking. If you're not in a hurry, you can skip it and cook the beans for 5-6 hours on very low heat.
- Try not to open the pot too often to keep the beans from darkening—once or twice is enough to stir and check.
- After cooking, if you see some dark water on top, pour it off to keep the beans a nice color.

You can add other ingredients like rice, wheat, or barley, but I found split fava beans give the best color and texture, even better than restaurants. If you want a thicker, more wrapped texture, use 1/4 cup split fava beans with 2 tablespoons rice (about 25 grams).
- Paprika and turmeric don't affect the taste but give the beans a beautiful golden color, just like in restaurants. Some people add a special 'sunset' powder from spice shops for color, but turmeric is much better—it's a natural antioxidant and gives a great result! 🥰