Menu of the week 10th Aug & Recipe of Rongi

Menu of the week 10th Aug & Recipe of Rongi

A new week is here and along with here is the menu of this week.

Also some days ago I had posted a picture of one my comfort foods from Delhi days on instagram (are you following me yet? click here to follow: https://instagram.com/monikamanchanda/). Rongi is essentially black eyed beans also knowns as lobhia and in punjabi fondly called rongi. When I was small I used to call it "Chota Rajma". A bowl of rice, rongi, a spoon of curd and some salad can make any punjabi's day. So here is the recipe that a lot of you asked for on insta.

Menu of the week 10th Aug & Recipe of Rongi

Recipe : Rongi (Punjabi style black eyes beans curry)

Menu of the week 10th Aug & Recipe of RongiA new week is here and along with here is the menu of this week. Also some days ago I had posted a picture of one my comfort foods from Delhi days on instagram (are you following me yet? click here to follow: https://instagram.com/monikamanchanda/). Rongi is essentially black eyed beans also knowns ...

Summary

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    Ingredients

    Black eyed beans, washed and soaked for an hour
    1 cup
    Oil
    2 tsps
    Jeera seeds
    1 tsp
    Large onion grated
    1
    Large tomatoes pureed
    2
    Ginger garlic paste
    1 tsp
    Coriander powder
    1 tsp
    Turmeric powder
    1/2 tsp
    Chilli powder
    1 tsp
    Garam masala
    1/2 tsp
    Salt
    to taste
    Coriander leaves for garnish
    Handful of

    Steps

    1. Cook  the washed, soaked black eyed beans with salt, turmeric and about 2 cups of water for about 12 mins in a cooker on simmer after the first whistle. While the steam is releasing, make the curry base for the same.
    2. Heat oil in a heavy bottom pan, add the jeera seeds and fry till brown. Add the grated onions and fry till they turn golden brown for about 5 mins. Continue stirring at this point since it might get burnt fast.
    3. Add tomato puree and continue cooking till the oil leaves the side. At this point add the dry masalas and saute for another 1 minute.
    4. Add the boiled beans along with water and let it simmer for 5 minutes. Add more water it the gravy feels very thick.
    5. Serve with steamed or jeera rice, salad and a spoon of curd.
    Menu of the week 10th Aug & Recipe of Rongi
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