Himachali rongi (lobia) ka dum Recipe

Cooking Directions

• STEP 1.Soak the black-eyed peas (lobia) overnight or for at least 6 hours.
• STEP 2.In a pressure cooker, add soaked lobia, water, salt, and turmeric powder. Cook for 3-4 whistles or until the peas are tender.
• STEP 3.In a separate pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and saut茅 until golden brown.
• STEP 4.Add ginger-garlic paste and saut茅 for a minute. Then, add tomato puree and cook until the oil separates.
• STEP 5.Add red chili powder, coriander powder, garam masala, and salt. Mix well and cook for a minute.
• STEP 6.Add the cooked lobia along with its water to the pan. Mix everything together and let it simmer for 10-15 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the lobia overnight helps in reducing the cooking time.
• You can adjust the spice levels according to your taste preferences.
• For a creamier texture, you can add a tablespoon of fresh cream or yogurt to the gravy.

Storage and Serving

• Leftover Himachali Rongi ka Dum can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the dish hot with steamed rice or freshly made roti for a complete meal.