In the heart of Karachi’s bustling streets, where food options are as diverse as the city itself, there’s one neighborhood that stands out for its unique approach to affordable, nutritious meals: Lyari. But here’s where it gets controversial—while Karachi is known for its lavish biryanis and rich niharis, Lyari’s culinary identity is rooted in simplicity, with beans taking center stage. Yes, beans—the unsung hero of healthy eating that won’t break the bank.
Take a stroll through Lyari, Karachi’s oldest neighborhood, and you’ll notice a stark contrast to the city’s more upscale eateries. Here, the focus is on meals that are both budget-friendly and nutrient-packed, a reflection of the area’s predominantly lower-income population. Instead of fancy biryanis or pulaos, you’ll find vendors like the man with the big pateela (cooking pot) on a wooden stool, proudly serving chana (chickpea) biryani. “You won’t find anything fancy here,” he quips, capturing the essence of Lyari’s culinary philosophy.
Every morning, the streets come alive with women seated on low stools outside their homes, selling freshly cooked fava beans, locally known as baklik. These beans, also called broad beans or saim ki phalli, are a staple in Lyari’s breakfast scene. Packaged in small cellophane pouches tied with string, they’re priced at just Rs30 for a small portion and Rs50 for a larger one. Zohrah Bibi, near Cheel Chowk, suggests pairing them with paratha, naan, or even plain rice. “And this is the part most people miss,” she adds, “you can also enjoy baklik with potato and green chili fritters for a heartier meal.”
Further down the street, Bahar Bibi offers her own twist, selling baklik with black masoor (lentils) and chickpeas. Each vendor adds a slight variation, but the core remains the same: wholesome, affordable food. Interestingly, while the women are more than happy to share their culinary creations, they’re fiercely protective of their privacy. “No pictures!” they insist, even when assured it’s for a newspaper. Yet, there are exceptions, like Ghulam Ali in Kalakot, who poses proudly with his pot of fava beans.
Here’s where it gets even more intriguing—when asked for the recipe, everyone laughs, claiming there’s nothing special to it. But the truth? They all follow the same simple method. Fava beans, available fresh or dried, are soaked overnight (unless fresh), then cooked in the same water on low heat until tender. In Lyari, they’re often cooked with the thin brown skin intact for a chewier texture, seasoned with nothing more than salt. The result? A dish that’s as versatile as it is nutritious.
While boiling them in salted water is the norm, you can elevate the dish by straining the water, adding lemon zest, lime juice, olive oil, and a sprinkle of black pepper. Fava beans are a nutritional powerhouse, packed with protein, fiber, vitamins (especially B6), and minerals like folate, iron, magnesium, and potassium. They’re the perfect example of how simplicity can be both delicious and nourishing.
So, here’s a thought-provoking question for you: In a world obsessed with gourmet meals and trendy superfoods, could Lyari’s humble beans hold the key to sustainable, affordable nutrition? Let us know your thoughts in the comments—we’d love to hear your take on this!
