An Indian dish of black-eyed beans served on their own with yogurt and fresh cilantro or as a side dish for curries.

Cook Time: 21 minutes
Total Time: 21 minutes


  • 8 oz (225g) black-eyed beans, washed and soaked overnight
  • 1 tsp yakhni spice*
  • 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

*equal parts  Fennel seeds, Cinnamon, Cardamom, and Cloves and ground ginger.


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.

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.

Serve accompanied by yogurt mixed with a little lemon juice and chopped cilantro.