Roungi Madra

Roungi madra is a tasty dish from Himachal Pradesh where black eyed beans is cooked in a yogurt gravy. It tastes great with rice or roti.


  • 2 tablespoons Clarified butter
  • 1 bowl Black- eyed beans (rongi- dal)
  • 1/2 kilogram Curd (beaten)
  • Salt to taste
  • 1/4 teaspoon Cumin seeds
  • 1/4 teaspoon Turmeric powder
  • Red chili powder to taste


  1. Cook rongi- dal (black-eyed beans) in a pressure cooker for 10-15 minutes on a low flame.
  2. Heat clarified butter in a pan and add cumin seeds, turmeric powder, and boiled beans. Sauté well.
  3. Pour beaten curd over it, while stirring continuously.
  4. Add red chili powder and salt. Cook for 15-20 minutes until the curd is fully absorbed into the beans.
  5. Garnish with coriander leaves.
  6. Serve Roungi Madra hot with rice or rotis.

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