Rongi is black eyed beans (cowpeas) which are cooked in a delicious gravy to create a dish which tastes amazing with rotis or rice!
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. In Punjabi, it is 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.
As I put forth the menu for this week, here is the recipe as well!
Rongi is really very good for health! High in proteins and low in glycemic index, rongi is a perfect dish to have if you are planning to start or are on a diet! Rongi is high in anti-oxidants and very good for the skin and hair! It regulates the blood sugar levels and is good for the heart too! It is known to delay signs of aging and keeps the skin and hair really healthy!
So many benefits and so delicious! It is the case with most legumes, isn’t it? The best part of legumes are the different ways they can be eaten! Just soak them to form some sprouts and you have some delicious and healthy chaat you can make with them. Or you can parboil them to make some salad! You can always make some amazing curry out of it! The famous misal pav of Mumbai or the delicious chaats in Delhi, you can use them anywhere! Healthy and tasty is what legumes are all about! The easiest way to eat them is to soak them for a while in water, sprout them out, add some chaat masala and a sprinkling of lime juice on them, and voila, you have a delicious dish ready!
Recipe : Rongi (Punjabi style black eyes beans curry)
Menu of the week 10th Aug & Recipe of Rongi
- 1 cup black eyed beans washed and soaked for an hour
- 1 tsp jeera seeds
- 1 onion large grated
- 2 tomatoes large pureed
- 1 tsp ginger garlic paste
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- 1/2 tsp garam masala
- to taste salt
- Handful coriander leaves to garnish
- 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.
- 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.
- 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.
- Add the boiled beans along with water and let it simmer for 5 minutes. Add more water it the gravy feels very thick.
- Serve with steamed or jeera rice, salad and a spoon of curd.