Rongi masaledar – Spicy cowpea gravy

Rongi or cowpea is from the family of beans called Vigna Unguiculata. North India is well known for a variety of dried beans which are popularly consume during the winters.

source : Google

Winters are a foodie’s delight in this tropical country ! Markets overflow with numerous new vegetables, fruits, cereals and coarse grains. I get excited like a child just looking at the variety 😉

Rongi can be eaten during the summer as sprouts and an excellent ingredient for a summer salad !

Presenting here is a quick easy Rongi Masaledar – Spicy cowpea gravy, to go with hot paranthas / flatbreads or steamed rice.

 

Here’s what I did……….

INGREDIENTS

3/4 cup – rongi/ cowpea

1 nos – large sized onion

1 tsp – ginger paste

1 tsp – garlic paste

2 nos – medium sized tomato

1 tsp – kashmiri red chili powder

1/4 tsp – garam masala (Indian spice mix)

1/2 tsp – tumeric powder

1 tsp – coriander powder

1/2 tsp – black pepper powder

1 tbsp – milk

1 nos – bay leaf

1 stick – cinnamon

1 tbsp – oil

pinch of cumin seeds

salt to taste

water as per need

METHOD

Soak the rongi /cowpeas, overnight.

Pressure cook the soaked rongi / cowpeas to one whistle with approximately 2 cups water and 1 tsp salt.

Grind the onion to paste. Puree the tomatoes.

Heat oil in a pan and temper with cumin seeds, bay leaf and cinnamon stick. Once the cumin splutters add the onion paste and fry till translucent. Add the ginger and garlic paste and fry till fragrant. Pour in the tomato puree and all the dry spices, except garam masala.

Add some salt and cook the spices till oil releases. Add the steamed rongi /cowpeas and cook on a high flame. Once it comes to boil, add the milk and garam masala, adjust salt. Cover and cook for 2-3 mins.

Take it off fire.

Serve hot with paranthas / flat bread or rice.

Note : One may garnish with fresh cream or coriander /cilantro.

Happy cooking !! 🙂

Cheers !! 😀

 

 

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