Rongi

Rongi ( Black-eyed peas) are made in different ways in India. Sometimes it is made in gravy form so that it can be eaten with rice or roti. Sometimes, it is just boiled and tempered so that it can be eaten as a snack between meals. I make it both ways. Today, I am sharing a simple recipe that I use in my everyday cooking. We usually eat it with Rice or Roti.

The ingredients needed are :

1. Black-eyed peas: 1 cup, soaked for a minimum of 1 hour

2. Onion: 1 Big, chopped

3. Tomato: 1 big, chopped

4. Ginger: 1 tsp, chopped

5. Garlic: 1 tsp, chopped

6. Green Chilies: 2-3, chopped/slitted

7. Coriander: for garnishing

8. Salt: To taste

9. Turmeric Powder: 2 pinches to add when boiling the black-eyed peas + 1/2 tsp when making the masala

10. Kashmiri Red Chili Powder: 1 tsp

11. Coriander Powder: 1 tsp

12. Cumin Powder: 1/2 tsp

13. Garam Masala: 1/2 tsp

14. Cumin Seeds: 1 tsp

15. Curry leaves: 5-6

16. Oil: 2 tbsps

17. Water: About 3-4 cups

18. Asafoetida: 1/2 tsp

1. Start with cooking the soaked black-eyed peas with 2 pinches of turmeric powder and water in a pressure cooker.

2. In a pan, heat oil. Fry the cumin seeds till they crackle. Then add curry leaves and asafoetida.

3. Then add chopped ginger, garlic, and green chilies.

4. Now, add onions and fry till they soften.

5. Now add tomatoes along with salt and all the dry spices. Lower the heat, put a lid and cook till the tomatoes soften.

6. In the pressure cooker, in which the black-eyed peas were cooked, add this mixture and cook them together for about 5-8 minutes.

7. Serve with rice or roti.