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

Updated on December 11, 2018
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Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

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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.

Cook Time

Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: Serves 4 people

Ingredients

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

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

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Questions & Answers

    © 2018 Rajan Singh Jolly

    Comments

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      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        8 months ago from From Mumbai, presently in Jalandhar, INDIA.

        I hope you can find these Peggy.

      • Peggy W profile image

        Peggy Woods 

        8 months ago from Houston, Texas

        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 jolly profile imageAUTHOR

        Rajan Singh Jolly 

        8 months ago from From Mumbai, presently in Jalandhar, INDIA.

        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 jolly profile imageAUTHOR

        Rajan Singh Jolly 

        8 months ago from From Mumbai, presently in Jalandhar, INDIA.

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

      • Peggy W profile image

        Peggy Woods 

        8 months ago from Houston, Texas

        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 Martino profile image

        Alvina George Martino 

        8 months ago from London

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

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        8 months ago from From Mumbai, presently in Jalandhar, INDIA.

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

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        8 months ago from From Mumbai, presently in Jalandhar, INDIA.

        Thank you, Bill, for your visit..

      • MsDora profile image

        Dora Weithers 

        8 months ago from The Caribbean

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

      • billybuc profile image

        Bill Holland 

        8 months ago from Olympia, WA

        Thanks once again for expanding my culinary horizons. :)

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