Black Eyed Beans Curry

Black Eyed Beans Curry

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.

  Recipe Servings: 4
  Cooking time: 30 Minutes


  • Black-Eyed Beans (Rongi) - 1 cup
  • Tomatoes (medium)- 2
  • Onion (medium) - 1
  • Green Chillies - 2
  • Ginger - 1"
  • Garlic - 5-6 cloves
  • Cumin Seeds (Jeera) - 1 tsp
  • Turmeric Powder (Haldi) - 1/2 tsp
  • Red Chilli Powder - 1/2 tsp
  • Salt to taste
  • Oil - 2 tbsp
  • Water - 2.5 cups


  • 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.