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The black-eyed pea or black-eyed bean, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean.

In North India, black-eyed peas are called lobia or rongi and cooked like daal, served with boiled rice. In Maharashtra they are called chawli (pronounced chau-lee) and made into a curry called chawli amti or chawli usal. In Karnataka they are called alsande kalu and used in the preparation of huli, a popular type of curry.

Ingredients

Preparation

• Wash the black eyed beans (rongi) and soak them in 3 cups of water overnight or at least 7-8 hours.

• Take onion, tomotoes, ginger, garlic and green chillies in a blender or grinder and make a smooth puree. You may add a little water to make a puree.

• Heal oil in a pressure cooker. When the oil becomes hot, add cumin seeds and let them crackle.

• Now add already prepared puree into it.

• Add salt, turmeric powder, red chilli powder. Mix it well.

• Cook it and stir occasionally till all water evaporates.

• Drain the water from already soaked black eyed beans and add them into the pressure cokker.

• Now add 2.5 cups of water and mix well.

• Pressure cook on high flame for 5 minutes and then cook for another 25 minutes on a medium flame. Black-eyed beans should be soft and tender.

• Black Eyed Beans Curry is ready to serve.

• Serve it hot with roti,  paratha or rice.