Rongi - Black-eyed peas
Black-eyed beans are called Lobhiya (Lobiya) in Hindi, and Rongi in Punjabi. Rongi is a popular dish in Punjab and is available in dry as well as fresh green forms. It is native to India and grows in pods similar to peas but is longer and thinner. Interestingly, old literature finds some poets comparing its pod to slim Indian girls. It’s also a Jewish tradition to eat black-eyed peas on New Years Day as it is believed to bring prosperity for the whole year.
Apart from being really delicious, it is rich in calcium, folate and vitamin A. I pre soak them overnight and pressure cook them with onions and tomatoes.
Apart from being really delicious, it is rich in calcium, folate and vitamin A. I pre soak them overnight and pressure cook them with onions and tomatoes.
Preparation and cooking time: 20 minutes
Ingredients:
Method:
Heat oil in a pressure cooker and add cumin. When it splutters, add the green chilies, garlic and ginger. Fry them for 2 minutes and then add onions. When they turn light pink, add the tomatoes and cook till the mixture leaves oil on the sides. Now add turmeric, black pepper, salt, garam masala and mix well. Add 5 cups of water and cover the cooker with a lid. Pressure cook for upto 3 whistles. Open and garnish with coriander. Serve with roti or rice.
Ingredients:
- 2 cups Presoaked black eyed peas
- Oil
- 1 tsp cumin seeds
- 1 tsp grated ginger
- 1tsp grated garlic
- 2 green chilis chopped
- 1 onion chopped
- 2 tomatoes chopped
- ½ tsp turmeric powder
- ½ tsp black pepper powder
- 1 tsp garam masala
- Salt to taste
- Red pepper to taste
- Chopped coriander for garnishing
Method:
Heat oil in a pressure cooker and add cumin. When it splutters, add the green chilies, garlic and ginger. Fry them for 2 minutes and then add onions. When they turn light pink, add the tomatoes and cook till the mixture leaves oil on the sides. Now add turmeric, black pepper, salt, garam masala and mix well. Add 5 cups of water and cover the cooker with a lid. Pressure cook for upto 3 whistles. Open and garnish with coriander. Serve with roti or rice.
