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.
Servings: 2 servings
Calories: 202kcal
Ingredients
- 3 medium tomatoes
- 1 inch ginger chopped (can be substituted with ginger paste)
- 4-5 cloves (4 cloves) of garlic peeled and chopped (can be substituted with garlic paste)
- 1/2 teaspoon (0.5 teaspoon) red chili flakes or 1 green chili to taste
- 1 teaspoon lemon juice
- 2 teaspoons oil
- 1/2 (0.5) medium onion chopped
- 1/2 teaspoon (0.5 teaspoon) cumin powder
- 1/4 teaspoon (0.25 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 (172 g) dry black eye peas soaked for an hour or overnight
- 3/4 teaspoon (0.75 teaspoon) salt or to taste
- 1/4 teaspoon (0.25 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
Nutrition Facts
Mom's Black Eyed Peas Curry (Raungi) Vegan Gluten Free
Amount Per Serving
Calories 202
Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 524mg23%
Potassium 740mg21%
Carbohydrates 31g10%
Fiber 9g38%
Sugar 9g10%
Protein 9g18%
Vitamin A 1685IU34%
Vitamin C 30.1mg36%
Calcium 56mg6%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Sharon
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.
Sharon
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
Jill B.
Made this tonight. Easy, quick, and delish! We will definitely be making this again! Thank you!
Richa
aweesome!
Morgan L
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!).
Richa
awesome!!
Barbara
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.
Neerali Parag
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
Neerali Parag
Oh and also had a kachumber as an accompaniment.
Richa
Awesome!
Lisa
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…
Richa
7 to 9 minutes on high pressure once the pressure indicator is on.
Lisa
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.
Richa
Awesome!!
Richa
Thanks EA and Alea!
Alea Milham
I love the curry twist on Black Eyed Peas! Thank you for sharing this delicious recipe with the Hearth and Soul Hop.
EA
I’ve never cooked black eyed peas before, but this looks fabulous! Happy {belated} birthday 🙂
Richa
Thank you Savannah.. If you are ever in Seattle.. I will definitely serve some goodies and u can just sit all ready with the fork!!:))
Thanks Susmitha! try these for sure!
Richa
Thank you Neha and Ricki!
thank you for dropping by Ami! I love your creations too!
Veganosaurus
Ooooh I love lobia! YUMMY!!
I always end up making sambar with it but next time I’ll try your curry.
inhergrace
Yummmmmmmm! I love your serving ware also. It’s so beautiful. I just look at your food and imagine sitting at your table with a fork… I think I’m getting so fat from reading all these veganmofo posts! Love! xox
Ami's Vegetarian Delicacies
hi, Glad that I came across your wonderful blog. I love your recipes + love your courage. you are a brave girl working for a good cause. Keep it up!
this is my blog chk it out https://amisvegetariandelicacies.blogspot.com
Ricki
What a gorgeous dish! Thank you for submitting to Wellness Weekend this week! 🙂
Neha
Yummy looking curry….
Richa
Thanks Jeni and Ali!
Thanks Sarah! do let me know when u do try!
Richa
Thank you Torview!
Thank you for the wishes Mihika!
Thanks Kiran. you should try this curry, the black eyed peas taste really good in a tomatoey curry.
Thank you JL!
Sarah Choueiry
That looks pretty amazing! definitely will be trying that soon! thank you
Ali
These look so delicious and healthy, really wished I was home at mum’s eating food like these instead of the regular junk food.
Jeni Treehugger
That looks deeeee-licious!
🙂
Alpana
Wooow……..very delicious & adorable…..the pics are awesome.
JL Goes Vegan
I love black-eyed peas, I love curry and I adore my pressure cooker. This recipe is a keeper!
escribble
These looks so delicious. I am so curious with black eyed peas. I never know how it would taste cooking it the Indian way 🙂
Kiran @ KiranTarun.com
Mihika
Gorgeous photos – even the serving dish is beautiful! When I was a kid I used to hate lobiya but now I love it. Happy birthday 🙂
Torviewtoronto
delicious looking combination wonderfully done