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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.
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|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
Serves 4 people
- 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
- Heat oil in a pressure cooker on high heat, and then add the pureed onions and garlic. Stir-roast until they turn light brown.
- 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.
- Add the lobia without the water and roast them in the masala for about 5 minutes.
- Add the cilantro and the water. Close the pressure cooker and cook on high heat until the first whistle.
- At the whistle, reduce heat to low and cook for 15 minutes more, then turn off the heat.
- 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.
- Transfer to a serving bowl, garnish with a little cilantro, and serve with chapati, paratha, or rice.
© 2018 Rajan Singh Jolly