Imagine discovering a simple, everyday food that packs a powerful punch for health and budget, right in the heart of Karachi's bustling streets. But here's where it gets intriguing: what if this humble ingredient challenges our ideas about luxury dining and reveals hidden gems in everyday life? Let's dive into the story of beans in Lyari, where affordability meets nutrition in the most unexpected ways.
Wandering through any neighborhood in Karachi, you're spoiled for choice when it comes to breakfast options. Picture the array of bakeries and sweet shops offering everything from aloo chholay—a spicy curry made with potatoes and chickpeas—to puri, those crispy fried flatbreads. Or indulge in halwa puri, a delightful combo of semolina dessert paired with fried bread, or heartier fare like paaye, a trotter curry, and nihari, a rich meat stew, all served alongside paratha, kulcha, or naan—various types of flatbreads that make every meal feel like a feast. This vibrant food scene isn't limited to the city's more upscale areas; it's alive and well in the densely packed streets of Lyari, Karachi's oldest district, if you're willing to explore its hidden corners.
And this is the part most people miss—the culinary creativity born out of necessity. Picture a vendor with a massive pateela, or cooking pot, balanced on a wooden stool by the roadside, dishing out biryani. When asked if it's chicken or beef, he chuckles heartily. "You're in Lyari," he explains to the reporter from EOS, "we don't do fancy biryani or pulao here. Instead, we whip up chana biryani—made with chickpeas!" It's a perfect reflection of the neighborhood's socio-economic reality, where most folks are on tight budgets, so local cooks focus on affordable yet nourishing dishes.
Every dawn in Lyari, you'll spot women perched on low stools at their doorsteps, offering a freshly prepared, hearty breakfast: fava beans. These are also called broad beans or saim ki phalli, but in Lyari, they're affectionately dubbed "baklik." To help beginners understand, fava beans are large, flat legumes that resemble oversized lima beans, packed with flavor when cooked right. The women have handy cellophane pouches and string ready for quick packaging—small ones for Rs30, and larger portions for Rs50.
"Pair them with paratha or naan from a nearby tea stall or tandoor oven," suggests Zohrah Bibi near Cheel Chowk. She adds that they go wonderfully with plain rice too. "I'm just about to fry some potato and green chili pakoray—those crispy fritters—if you'd like to enjoy baklik alongside them," she kindly offers, showing how versatile this dish can be. A bit further along, outside another modest home, there's Bahar Bibi, selling baklik mixed with black masoor lentils and chickpeas. The pattern repeats with slight twists at nearby doors, but one consistent note emerges: the women politely decline photos. Even when assured it's for a newspaper, they stay firm. "No pictures, please!" they insist.
Of course, there are always exceptions. Take Ghulam Ali, vending fava beans in Lyari's Kalakot area—he had no qualms about posing for a shot while hawking his goods. When pressed for the recipe, everyone bursts into laughter, claiming it's straightforward. But upon sharing, it turns out they all use the same basic method, proving simplicity is key.
To clarify for anyone new to cooking, here's a step-by-step guide that's easy to follow, even for beginners. Fava beans come in dried or fresh varieties at the market. If using dried ones, soak them in water overnight (fresh beans skip this step). In the morning, cook them in the same soaking water, adding more if needed to cover the beans completely.
You have options here: keep the thin brown skin on for a chewier texture, as they do in Lyari, or peel it off easily for a smoother finish. The only addition is salt, adjusted to taste. Simmer gently on low heat for 45 minutes to an hour until tender, then switch off the stove. Your beans are done!
For variety, enjoy them in soups or salads. If plain salted boiling feels too basic, drain the water, mix in some lemon zest, a splash of lime juice, a drizzle of olive oil, and a sprinkle of black pepper to suit your palate. This elevates them into a gourmet side dish.
But here's where it gets controversial: are we undervaluing these so-called 'simple' foods compared to expensive trends? Fava beans are nutritional powerhouses, rich in protein, fiber, and key vitamins like B6, plus essential minerals such as folate, iron, magnesium, and potassium. For example, the folate supports heart health and prevents certain birth defects, while the iron helps combat anemia—perfect for busy families on a budget. Yet, in a world obsessed with trendy superfoods, could Lyari's beans teach us a lesson about true sustainability and health?
Originally featured in Dawn's EOS section on December 7th, 2025 (source: https://www.dawn.com/news/1959557/epicurious-the-cool-beans-of-lyari), this spotlight on Lyari's beans invites us to rethink our plates. Do you agree that affordable local foods like these deserve more attention, or is there a downside to relying on such staples? What controversies do you see in how we value nutrition versus cost? Share your thoughts in the comments—I'm curious to hear differing opinions!
