Quick black eyed peas recipe | lobia recipe | rongi recipe (2024)

12 Oct Vegan black eyed beans curry recipe

Last Updated on August 5, 2021 by blessmyfoodbypayal

Quick black eyed peas recipe | vegan black eyed beans curry | lobia recipe | rongi recipe with step wise pictorial and video method.

Vegan and gluten-free, this curry requires no overnight soaking, no separate boiling and made in pressure cooker in an Indian style.

ONE LEGUME DIFFERENT NAMES

Grown all over the world, this legume is accepted by one and all and is being named and prepared differently in different countries.

In Africa, Egypt, Jordan, Lebanon, Syria and parts of India, black-eyed peas are called lobia/lobya.

Indonesia, black-eyed peas are called kacang tunggak or kacang tolo in the local language.

These peas are very commonly used in India.

Called with the name of lobia or rongi, In North India, black-eyed peas are prepared as a daal and served with plain steamed rice.

Maharashtra calls it chawli, Kalu in Karnataka, karamani or thattapayaru in Tamil Nadu and Alasandalu in Andhra Pradesh.

Cooked with a combination of non veg or carry based to dry or even in desserts, this legume is cooked in many ways.

SOAKING PERIOD

There are certain lentils or legumes which need overnight soaking being very hard. Red kidney beans/Rajma and Chickpeas fall in the same category.

Soaking softens the lentil and hence reduces the cooking time.

Talking about this Black eyed peas, they are really not very hard so don’t require overnight soaking.

All you should soak them from 2 to 3 hours and that works the best.

Although overnight soaking is not objectionable and you can do it safely.

Question arises if overnight soaking is not an issue, then why it is suggested to soak only 2 to 3 hours?

Actually that is not to be taken as a suggestion but to be a tip for odd situations.

Hard situation like you forget to soak it at night or only in the morning it is planned to make for lunch.

So don’t skip the planning with the thought that you couldn’t soak on time. There’s no place for alas in that situation.

Even if we don’t forget, we never soak them overnight. If plans to have in lunch, we soak it in morning only.

Also See

• Chana dal with coconut recipe
• rajma masala
• Chickpeas curry
• Chandi ke moong recipe

STEPWISE PICTORIAL METHOD OF QUICK BLACK EYED PEAS RECIPE

SOAKING OF BLACK EYED PEAS

1. wash peas and add water sufficient enough to soak them.
2. Add a half tsp of salt.
3. Soak for 2 to 3 hours.

MAKING OF TOMATO MIXTURE PUREE

1. Roughly chop tomatoes and cut coconut into small pieces.
2. Add both of them with rest of the ingredients mentioned under the head “FOR TOMATO MIXTURE PUREE” into a blender.
3. Blend to a fine puree. If feels that little more water is needed to make puree perfectly, can add a bit of more water into blender. Keep aside.

COOKING OF PEAS

1. Add oil in a pressure cooker and put on heat.
2. Add cumin seeds and let them splutter.
3. Now add finely chopped onion and green chilies.
4. Saute onion on moderate heat till they turn light brown.
5. Add turmeric powder, red chili powder and coriander powder. Mix.
6. Add tomato mixture puree and let it cook on medium heat. Keep stirring at intervals.
7. Cook till tomato mixture begins to leave the base of cooker and oil is see slightly separating from tomatoes.
8. Drain water from peas and add peas to cooker.
9. Add water, salt and garam masala. Mix.
10. Let it cook for 6 whistles. First whistle on full heat/flame and rest 5 on medium heat.
11. When the pressure from cooker releases, open and lid and add coriander leaves/cilantro.
12. Black eyed peas are ready.

Serve hot with steamed rice.

NOTES

1. You can comfortably soak peas overnight also.
2. Coconut is mentioned as optional but highly recommended, as it adds more taste to peas.
3. If your peas turn out to be too thick, add bit of hot water and boil peas for a minute. But if they are too thin, boil for couple of minutes till desired consistency reached.

Quick black eyed peas recipe – Recipe card