Rongi/Lobia/Black eyed kidney bean curry

This is a dish prepared all over India. People in north india call it Rongi and down south it is called lobia. The method of preparation for this dish a little different in different parts of india. This is best serves with lachha parantha but you can also have it with rice. Today i will post it north indian style.
Many people do not like the flavor but i love it the way my mom prepares it. My husband didnt like it much when we got married. So i told him, let me prepare it my way first and still if you don't like it and i will not prepare it for you:-) And as you would predict, he liked it with lachha parantha !! So, now we have it once in a while when i dont have much at home to cook, the grocery day is approaching and i want to wait for the grocery day :-)
Here's the recipe.

Ingredients:

1C lobia/rongi
2 tbsp vegetable oil
2 tomatoes
1 clove garlic
1 inch ginger root
2 green chilis
handful of cilantro
1/2 onion
3/4 tbsp chili powder
1 tsp turmeric powder
1 tsp garam masala (optional)
salt to taste.
Method:

1) In a bowl of hot boiling water, soak the rongi for about an hour. This will cook it faster. You can also soak it in cold water for about 4-5 hours. Boiling water swells the daals faster. That is my experience. This way you dont need to soak everything overnight.

2) In a pressure cooker, boil the lobia with 4 cups of water and some salt. Wait until a whistle, simmer and let cook for about 15 mins. Turn off the heat and let the steam come out on its own.

3) Meanwhile in a grinder, add onions, tomatoes, ginger, garlic, green chilis and cilantro. Grind to form a paste or masala.

4) Heat oil in a separate pan, add the masala and let cook until it starts leaving oil. Add salt, chili powder, turmeric powder and garam masala and let cook for a few seconds.

5) Pour this masala into the boiled rongi and mix well. Let it come to a boil or cover the cooker to get one more whistle. This way the masala mixes well and if the rongi is not fully boiled , it will get cooked in the last whistle. Add more water if necessary.

6) Serve hot with parantha or rice.

Serves: 3-4