Punjabi Black-Eyed Beans Curry

Name: Punjabi Black-Eyed Beans Curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Cuisine: indian

Suki Pantal

A comforting North Indian homestyle curry made with black-eyed beans simmered in a gently spiced onion and tomato base. Known as lobia or rongi in Punjabi kitchens, this is a humble, affordable dish that delivers deep flavour with minimal effort. Simple ingredients, cooked patiently, create a curry that is hearty, satisfying, and perfect for everyday meals. If you can get it you can use Kashmiri chilli powder.

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Ingredients

onion 1 (chopped)
cumin seeds 1 tsp
bay leaf 2
cardamom pods 1 (crushed)
asafoetida pinch
ginger & garlic paste 1 tsp
ground turmeric ½ tsp
black eyed beans 400 g
chopped tomatoes 200 g
chilli powder 1 tsp
basmati microwave rice 250 g
garam masala ½ tsp
fresh coriander 1 handful (chopped)

Method

Make the curry

Chop the onion.
Heat the oil in a pan over medium heat. Add the cumin seeds, bay leaves, and cardamom pod. Once they begin to sizzle, add a pinch of asafoetida.
Add the chopped onion and cook on medium heat for about 10 minutes until golden brown, stirring regularly.
Reduce the heat slightly. Add the ginger & garlic paste with 1 tsp water and cook until the raw smell disappears.
On low heat, add the ground turmeric, ground coriander and ground cumin. Cook for 2–3 minutes, stirring to prevent sticking.
Increase the heat to medium. Add the chopped tomatoes, a pinch of salt, and Kashmiri chilli powder. Cook for 7-8 minutes until the mixture thickens and oil begins to separate at the edges.
Add the black-eyed beans and mix well to coat in the sauce. Pour in 100 ml warm water, cover, and cook until the curry gently bubbles and thickens. Stir occasionally and add more water if a thinner consistency is preferred.

Cook the rice

Cook the basmati microwave rice according to the packet instructions.

Finish & Plate Up

Chop the fresh coriander.
Switch off the heat. Sprinkle over the garam masala and garnish with the fresh coriander.
You may scoop out the bay leaf and cardamom pods (if using whole) before serving the curry.
Plate up with the rice and enjoy!

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