Tuesday, 27 June 2017

Recipe of Rongi | Lobia curry | Masala lobia

How to make Rongi | Lobia Masala Curry | Black eye beans

Lobia Masala/Rongi is an irresistible Indian black eye beans curry cooked in onion and tomato gravy with aromatic Indian spices and flavors. Lobia Masala/Rongi can be served with steamed rice or chapati. It is also called black eyed beans or cow peas.

Masala lobia, rongi,beans,black eyed beans,curry,Indian

You can check out recipes of curries like Dal MakhaniKofta CurryChole PuriStuffed capsicum with gravyKadhi ChawalRajma ChawalAloo PuriMakki di roti, sarson ka saagMalai koftaKala chana curryPalak kofta curryShaam SaveraTandoori AlooKadhai PaneerPunjabi Dum AlooPunjabi Aloo wadi with gravyMatar aloo curry

Masala lobia is very nutritional dried beans made from fresh ingredients. Once you will make it, it will become regular part of your menu.

Masala lobia, rongi,beans,black eyed beans,curry,Indian

Lets start with a recipe :

Preparation Time   Cooking time Total Time Yield
15 minutes30 minutes45 minutes Serve 4

Recipe Type : Lunch and Dinner
Cuisine : North Indian

Ingredients for Masala lobia/Rongi :
  • 1 cup lobia/rongi
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • pinch of asafoetida (hing)
  • 1 finely chopped medium size onion
  • 4 chopped garlic cloves 
  • 2 chopped green chillies 
  • 3 crushed Tomatoes
  • Salt according to taste
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/4 spoon red chilly powder 
  • Pinch of turmeric
  • Coriander leaves for garnishing
Preparation for Masala Rongi/Lobia :
  1. Wash, drain and Soak lobia/rongi for half an hour in water
  2. Heat oil in a pan/kadhai
  3. Add cumin seeds, asafoetida and wait till they splutter
  4. Add onion, ginger, garlic and green chillies
  5. Saute till onion turns light brown
  6. Add crushed tomato and cook on medium flame 
  7. Add salt, coriander powder, garam masala, turmeric and chilly powder and stir 
  8. Stir and saute on low flame till tomato and spices are cooked
  9. Cook till tomato become soft and entire tomato -onion mixture starts to leave the sides of the pan/kadhai
  10. In a pressure cooker, add tadka/masala and lobia/rongi in it
  11. Now add 3 cups of water and pressure cook it for 6 whistles
  12. When the pressure cools down naturally, open the lid
  13. Check if rongi/lobia is soft enough by mashing it with a finger, if it's still hard, cook it for few more whistles and add water accordingly
  14. Once rongi/lobia is cooked, simmer it on low flame for 5 minutes and mash few beans to make gravy thick
  15. Consistency of lobia masala gravy is neither thin not thick
  16. Garnish with coriander leaves and serve hot with Indian flatbread or steamed rice


  1. I really like hearty veg curries like this, sounds delicious.

  2. Just love the flavors in this -- I can't resist! But then, I've never met a curry I didn't like. Good stuff -- thanks.

  3. Lovely. We are always in love with such a dish. Showcases those true flavours, especially that bid of spiciness.

  4. My favorite - even my hubby likes with soft Roti to mop up that gravy ... yum !


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