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Punjabi-Style Rongi (Lobia), or Black-Eyed Beans in Gravy

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

The completed rongi, a curry with black-eyed beans.

The completed rongi, a curry with black-eyed beans.

Rongi, or lobia, are black-eyed beans or cowpeas. It is a dried bean curry prepared in the Punjabi style of North India by roasting the beans in the spices before making the tomato-onion-based curry. It is generally served with plain rice, chapati, or paratha.

The video below shows the step-by-step preparation of this dish. Do try it and share your experience in the comment section below.

Cook Time

Prep timeCook timeReady inYields

20 min

1 hour

1 hour 20 min

Serves 4 people

Ingredients

  • 2 tablespoons oil
  • 250 grams rongi (black-eyed beans), soaked overnight in water
  • 2 onions and cloves from a whole bulb of garlic, pureed
  • 3 tomatoes, pureed
  • 1 teaspoon ginger paste
  • 2 teaspoons hara dhania (cilantro), chopped
  • 1 teaspoon kasuri methi (dry fenugreek leaves)
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt
  • 750 milliliters water

Instructions

  1. Heat oil in a pressure cooker on high heat, and then add the pureed onions and garlic. Stir-roast until they turn light brown.
  2. Add the kasuri methi, tomato puree, and ginger paste. Stir a few times and add the coriander powder, garam masala, red chilli powder, turmeric powder, and salt. Stir-roast the spices until the masala leaves oil.
  3. Add the lobia without the water and roast them in the masala for about 5 minutes.
  4. Add the cilantro and the water. Close the pressure cooker and cook on high heat until the first whistle.
  5. At the whistle, reduce heat to low and cook for 15 minutes more, then turn off the heat.
  6. Open the cooker when the pressure eases. The lobia should be cooked and ready. If the gravy is thin, continue heating until it reaches the right consistency for you. Ours was just right.
  7. Transfer to a serving bowl, garnish with a little cilantro, and serve with chapati, paratha, or rice.

Recipe Video

© 2018 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 16, 2018:

I hope you can find these Peggy.

Peggy Woods from Houston, Texas on December 13, 2018:

We have quite a few stores in Houston that have specialty shopping areas or even entire stores dedicated to the foods from other countries. I have fenugreek leaves on my list of items to purchase.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 12, 2018:

Peggy, dry fenugreek leaves or kasuri methi as it is commonly called by us is primarily used for flavor. You can prepare the dish without it as well, although you can easily find it online, as well as, in Indian stores.

I'm glad you like the recipe and thank you for appreciating it.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 12, 2018:

You are welcome, Alvina. Thank you for going through the recipe.

Peggy Woods from Houston, Texas on December 12, 2018:

The only spice of which I am unfamiliar is fenugreek. All the other spices are in our kitchen. Black-eyed peas are often used in southern U.S. cooking. I am curious as to the flavor of fenugreek. Will have to find it and purchase some because quite a few of your recipes call for it as an ingredient. Thanks for this good sounding recipe.

Alvina George Martino from London on December 11, 2018:

I Love Punjabi Foods... Thanks for sharing the Recipe

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 11, 2018:

Hope you do try it and give your feedback. Thank you, Dora.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 11, 2018:

Thank you, Bill, for your visit..

Dora Weithers from The Caribbean on December 11, 2018:

Thank you for this recipe. I intend to try it although I may not have access to all the spices.

Bill Holland from Olympia, WA on December 11, 2018:

Thanks once again for expanding my culinary horizons. :)