Masala Roongi

Spicy black eyed peas curry


  • 1 cup Black eyed peas / Roongi
  • 1/2 cup Onions, chopped roughly
  • 1/2 cup Tomatoes, chopped
  • 1 teaspoon Green chillies, chopped fine
  • 1 teaspoon Ginger, chopped fine
  • 1/4 teaspoon pinch Garam Masala
  • Rock salt โ€“ As per taste
  • 1/8 teaspoon Turmeric powder โ€“ [Optional]
  • 1/4 teaspoon Red chilli powder โ€“ [Optional]
  • 2 tablespoons Oil
  • 1 teaspoon Cumin seeds


  1. Dry roast black eyed peas till specks of brown appear, on slow, even flame, about 10 minutes.
  2. Pressure cook, covering with enough water, under high pressure for three whistles. Allow to cool, remove and drain liquid. Set roongi aside.
  3. Heat oil. Crackle cumin seeds. Add onions and saute till brown. Add tomatoes, ginger and green chillies. Saute for 2 minutes on medium flame.
  4. Add garam masala, salt, turmeric and chilli powders. Mix. Cover and cook for about 2-3 minutes.
  5. Add cooked roongi, and mix well. Add water if required. Adjust taste.
  6. Serve with roti or steamed rice.

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