Heat the oil in a large, heavy saucepan with a tight fitting lid. Add the cumin seed, cloves and bayleaf, stirring for about 10 seconds. Add the red pepper flakes, onion and garlic, and continue to cook, stirring until the onion has softened. Stir in Wehani until coated thoroughly, about 2 minutes. Add 2¼ cups hot tap water and the salt. Bring mixture to a boil. Reduce heat to low and simmer, covered, for about 45 minutes. Do not remove the bayleaf; stir in the cashews and serve.