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Lobhiya (Black-eyed Cowpeas Crowder-peas) Recipe Rongi

Black-eyed beans are called Lobhiya (Lobiya) in Hindi, and Rongi in Punjabi. Rongi is a popular dish in Punjab

We will pre-soak the dried-beans but not use pressure cooker. The spices are same as for Rajmah

Ingredients

Pre-soak and pre-cook

1. Lobhiya (Dried black-eyed cowpeas) 2 cups
2. Water for soaking: 6 cups

Precook

Water: 4 cups

Masala

1. Cooking Oil:  ¼ Cup
2. Onions Chopped Coarse: 2 cups

Use Yellow onions and chop them about ½ to ¾" Dice

3. Salt: ¾  teaspoon

4. Cayenne pepper ground: ½ teaspoon or to taste
5. Minced Garlic: ¼ cup

6. Fresh Ginger chopped: 1 Inch

7. Rajmah Spice Mix: 3 Tablespoons

- Cumin powder: 3 teaspoon

- Coriander powder: 2 teaspoon

- Fenugreek powder: ½ teaspoon

- Dried Ginger powder: ½ teaspoon

- Cinnamon powder: ¾ teaspoon

- Ground Cloves: ¾ teaspoon

- Ground Black pepper: ¾ teaspoon

- Ground Cardamom: ¾ teaspoon

8. Tomatoes Chopped: 3 Cups

9. Amchoor (Dried Mango powder): ½ teaspoon

Garnish

1. Cilantro Chopped

2. Fresh Serrano Chopped

Method

Pre-soak

Bring water to a boil. Add Lobhiya. Let it cook for 5 minutes and shut off the heat. Let rest for 4 hours or overnight at room temperature. After pre-soak is done, drain and rinse beans.

Pre-cook

Add pre-soaked beans, and water. Let it come to a boil. Do not cover. Cook till beans are soft. It will take about 20 minutes after the water had come to a boil

Masala

1. Heat cooking oil in a a separate pan.

2. Add onions, salt and cayenne. Fry till water is gone and onions are turning brown. about 5 minutes

3. Add Garlic and ginger. Cook two minutes.

4. Add Rajmah Spice mix. Fry about 1 minute

5. Transfer to Lobhiya pot

6. Add Tomatoes, Amchoor and Bay leaf to the beans.

7. Bring it to a boil.

8. Turn down heat. Simmer for 15 minutes

9. Garnish the dish.