An Indian dish of black-eyed beans served on their own with yogurt and fresh cilantro or as a side dish for curries.
• 8 oz (225g) black-eyed beans, washed and soaked overnight
• 1 yakhni spice bag
• 1 tsp salt
• 2 tbsp oil
• 1/2 onion, chopped
• 1/2 tsp cumin. ground
• 1/2 tsp garam masala
• 1/2 tsp nigella, ground
• 1/2 tsp turmeric, ground
• 9 tbsp (140 ml) yogurt
• 1 tbsp lemon juice
• 1 tbsp cilantro, chopped
1. Drain the beans, place in a saucepan cover with plenty of fresh water and add yakhni spices. Bring to boil, cover and simmer until tender. Remove yakhni spices and drain.
2. Heat oil, add onion and fry until golden. Add remaining spices and fry together for a minute and then add beans, stirring until well coated with the mixture.
3. Serve accompanied by yogurt mixed with a little lemon juice and chopped cilantro.
NOTE: For those foreigners who don't know the spices in the yakhini here there are: 2 bay leaves, 5 cardamom pods, cinnamon stick 2”, 5 cloves, whole, 2 tsp. coriander seeds, whole, 2 tsp. fennel seeds, 3 garlic cloves, bruised, ginger, whole 2” , 1 tsp. peppercorns
Printed with permission from: http://www.theepicentre.com/Recipes/ilobhia.html