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Mom’s Black Eyed Peas Curry (Raungi or Lobhia. Black Eyed Peas Curry Indian Recipe. Curried black eyed beans cooked with Indian spices and onion tomato sauce. Vegan Gluten-free Soy-free. Jump to Recipe
VeganMofo (month of food) Post 17. Mom’s recipe. We are north Indian and eat a bunch of different types of whole beans, peas and lentils cooked in simmered sauces of onion or tomato or both, with different spice combinations and such and served with whole grain flat breads like Roti/chapati or with hot Basmati Rice, Indian pickles, salads and other condiments.
So that is where we get out protein! (answering the age old question by non vegans about where we get protein)
There are some bean curries already on the blog .. Red Kidney Beans Curry and multiple versions of Chickpea curry(Chana masala).
You can convert this black eyed pea curry into a hearty soup, by mashing it a bit and addition of some chopped celery and potato and serve hot with garlic bread!
Mom's Black Eyed Peas Curry (Raungi) Vegan Gluten Free
Mom's Black Eyed Peas Curry (Raungi or Lobhia. Black Eyed Peas Curry Indian Recipe. Curried black eyed beans cooked with Indian spices and onion tomato sauce. Vegan Gluten-free Soy-free.
Ingredients
- 3 medium tomatoes
- 1 inch ginger chopped, (can be substituted with ginger paste)
- 4-5 cloves of garlic peeled and chopped, (can be substituted with garlic paste)
- 1/2 teaspoon red chili flakes or 1 green chili, to taste
- 1 teaspoon lemon juice
- 2 teaspoons oil
- 1/2 medium onion chopped
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- pinch of asofetida, (hing)
- 1 teaspoon Chana Masala powder blend or Garam masala, Or 1 bay leaf and 1/4 teaspoon each of coriander powder, cinnamon powder, cloves powder, cardamom powder, black pepper and pinch of nutmeg
- 1 cup dry black eye peas soaked for an hour or overnight
- 3/4 teaspoon salt or to taste
- 1/4 teaspoon raw sugar
Instructions
- In a blender, add 3 medium chopped tomatoes, ginger, garlic, chili, lemon juice. Blend into a paste and keep aside.
- In a pressure cooker, add oil and onions.
- Cook until onions are translucent. Add in the spices, asofetida, garam masala or chana masala blend and mix well.
- Add in the blended tomato mixture and cook over medium low, partially covered with occasional stirring until the paste thickens and starts to leave oil (about 15-20 minutes)
- Add in the salt, sugar and 1.5 cups water depending on your preference for thick or thin curry. Add in drained black eyed peas.
- Pressure cook for 3-4 whistles(7 to 9 mins at high pressure).
- Let the pressure cooker release pressure by itself( 5 minutes). Adjust salt. Add more garam masala spice blend and chili flakes per taste. Mix well.
- Serve hot topped with lemon wedges, cilantro and Rotis or Naans(Indian flat breads) or Basmati Rice! Have a fun day!
- Saucepanr: Add 2 cups water, salt, soaked black eyed peas to the tomato mixture after step 4 in a saucepan. Cover and cook on low-medium for about an hour. Stir once or twice in between. Mash some black eyed peas, adjust water if needed. Serve hot. If using canned black eyed peas, cook with 1 cup water for 20 to 25 minutes.
Notes
Nutritional information is based on 1 serving
Nutrition
Calories: 202kcal, Carbohydrates: 31g, Protein: 9g, Fat: 5g, Sodium: 524mg, Potassium: 740mg, Fiber: 9g, Sugar: 9g, Vitamin A: 1685IU, Vitamin C: 30.1mg, Calcium: 56mg, Iron: 3.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
This dish was so good. I fudged a lot because I didn’t have all the right seasonings. I look forward to trying it again and preparing it right.
Tomatoes are simmering right now. It smells so good and my mouth is watering. Since I don’t have an Insta pot so I have a long wait. I’ll get back to you about the finished product.
Star rating based on aroma – 5
Made this tonight. Easy, quick, and delish! We will definitely be making this again! Thank you!
aweesome!
This is one of my favorite ways to eat black-eyed peas. I made it last night with a black-eyed pea and mung bean combo. Terrific. Another great recipe that tastes even better the next day (yay!).
awesome!!
I love black eye peas. I’m from a Southern state and have happily eaten them all my life. Now I don’t cook them any other way than this. I wish I could make this for my mother.
Hi Richa
I made this yesterday and it was so good!!! We had it with brown basmati rice and papad.
I had soaked the peas the night before and pressure cooked them. Then I read your recipe so continued from step 4 and it worked out just fine.
Thank you xx
Oh and also had a kachumber as an accompaniment.
Awesome!
Hi Richa, thanks for this special recipe. I want to make it in the morning. I have an Instant Pot. Do you have any thoughts about how long to cook it under pressure in the IP? I haven’t used a stovetop cooker, so I don’t have a sense of how long 3-4 whistles would be…
7 to 9 minutes on high pressure once the pressure indicator is on.
Thanks so much for the quick reply! As it turned out, I was pressed for time this morning, so I decided to use the IP as a slow cooker instead. I sauteed the onions and spices, then put in the tomato mixture and the peas, etc. and set it for 8 hours. It was delicious! I used the individual spices you named instead of garam masala, because I don’t love the flavor of my store-bought garam masala.
We had the peas with brown basmati and steamed Swiss chard tossed with olive oil, salt, and lemon juice. Yum.
Awesome!!