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Mom's Black Eyed Peas Curry (Raungi) Vegan Gluten Free
5 from 15 votes

Mom's Black Eyed Peas Curry (Raungi) Vegan Gluten Free

This Black Eyed Peas Curry (Raungi) features a tomato-based spicy sauce with blended tomatoes, ginger, garlic, and chili, combined with simmered black eyed peas. It uses a mixture of Indian spices like cumin, turmeric, chana masala, and asafoetida to create a flavorful, vegan, and gluten-free curry that thickens as it cooks.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 2 servings
Calories: 202 kcal
Course: Main Course
Cuisine: Vegan, gluten-free

Ingredients

  • 3 tomato medium
  • 1 inch ginger can be substituted with ginger paste, chopped
  • 4-5 cloves garlic can be substituted with garlic paste, peeled and chopped
  • 1/2 teaspoon red chili flakes to taste, or 1 green chili
  • 1 teaspoon lemon juice
  • 2 teaspoons neutral cooking oil generic cooking oil
  • 1/2 onion medium, chopped
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • pinch asafoetida hing
  • 1 teaspoon chana masala powder Or 1 bay leaf and 1/4 teaspoon each of coriander powder, cinnamon powder, cloves powder, cardamom powder, black pepper and pinch of nutmeg, or garam masala
  • 1 cup dry black eye peas soaked for an hour or overnight
  • 3/4 teaspoon salt or to taste
  • 1/4 teaspoon raw sugar

Instructions

    Cup of Yum
  1. In a blender, add 3 medium chopped tomatoes, ginger, garlic, chili, lemon juice. Blend into a paste and keep aside.
  2. In a pressure cooker, add oil and onions.
  3. Cook until onions are translucent. Add in the spices, asofetida, garam masala or chana masala blend and mix well.
  4. 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)
  5. 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.
  6. Pressure cook for 3-4 whistles(7 to 9 mins at high pressure).
  7. 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.
  8. Serve hot topped with lemon wedges, cilantro and Rotis or Naans(Indian flat breads) or Basmati Rice! Have a fun day!
  9. 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

  • Soak black eyed peas for at least one hour or overnight for faster cooking and better digestion.
  • Adjust water quantity to control curry thickness according to preference.
  • Serve hot with lemon wedges, fresh cilantro, and Indian flatbreads or basmati rice for a complete meal.
  • Use either chana masala powder or a mix of garam masala spices as preferred for flavor variations.

Nutrition Information

Calories 202kcal (10%) Carbohydrates 31g (10%) Protein 9g (18%) Fat 5g (8%) Sodium 524mg (22%) Potassium 740mg (16%) Fiber 9g (36%) Sugar 9g (18%) Vitamin A 1685IU (34%) Vitamin C 30.1mg (33%) Calcium 56mg (6%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 202

% Daily Value*

Calories 202kcal 10%
Carbohydrates 31g 10%
Protein 9g 18%
Fat 5g 8%
Sodium 524mg 22%
Potassium 740mg 16%
Fiber 9g 36%
Sugar 9g 18%
Vitamin A 1685IU 34%
Vitamin C 30.1mg 33%
Calcium 56mg 6%
Iron 3.2mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.