BM #114 : Week 4, Day 3
Theme : A-Z theme, Curries
I was stuck at Rajma for the alphabet R and since I already have that recipe here in the blog, I zeroed in on Rongi. It’s another name for black eyed beans, which is also called Lobia in Northern parts of India. I prepare this curry once in a while with the variation of adding bottle gourd too.
As with most of the dry beans preparations, this curry also need a little bit of preparation time. There is overnight soaking of the beans and then the pressure cooking and waiting for the pressure to release naturally. But since most of us use beans quite a lot in our cooking, it’s become one of the easiest things to do as it involves no active cooking time. You can avoid the soaking by cooking for a longer time in Instant Pot, I do that when I forget to soak the beans, but it’s a rare thing to do.
The base for this curry is the onion tomato masala. Puréed tomatoes give a smoother finish to this curry, you can just chop and sauté the tomatoes instead of making a purée. Since I like the texture better with puréed ones, that’s what I do. The curry absorbs water as it sits, so you might want to reheat it with a little water at the time of serving or cook with a little extra water in the beginning itself. This is again a personal preference.
Read on for the recipe.
- 1 cup black eyed beans
- 1 tablespoon oil
- 1 medium onion, chopped finely
- 1 tablespoon ginger garlic paste
- 2 medium tomatoes, puréed
- 2 green chilies, chopped finely
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder or per taste
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Lemon juice to taste
- Coriander leaves to sprinkle on top
- Wash and soak black eyed beans overnight or at least for 4 hours. Discard the water in which it’s soaked, replace with fresh water until it covers the beans completely and has an inch of water on top. Pressure cook until it’s done. I use instant pot and cooked for 18 minutes in Manual mode. Let the pressure release naturally.
- Heat oil in a pan. Add chopped onions and sauté until it’s pink. Add the ginger garlic paste and sauté for half a minute. Puree the tomatoes and add to the pan. Add the spice powders and salt and mix well and let it cook until tomatoes are cooked.
- Add the cooked beans along with the water in which it’s cooked. Let the curry cook for 8-10 minutes in low flame until it reaches the consistency you like. Add more water if it looks dry. Taste test and adjust seasonings.
- Remove from heat, sprinkle chopped coriander on top. Squeeze a little juice from a lemon according to your taste and serve with rice or roti.