Black-Eyed Peas with Mushrooms
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Indian Main dish Vegetarian
Ingredients:
- 1 3/4 c Black-eyed peas, soaked
- 5 c Water
- 1/2 lb Mushrooms, thickly sliced
- 6 tb Vegetable oil
- 1 ts Cumin seeds
- 1 1" cinnamon stick
- 1 1/2 md Onions, chopped
- 4 Garlic cloves, chopped
- 4 md Tomatoes, peeled & chopped
- 2 ts Coriander
- 2 ts Cumin
- 1/2 ts Turmeric
- 1/4 ts Cayenne
- 2 ts Salt
- Black pepper
- 3 tb Cilantro, chopped
Directions:
Put peas & water in a covered pot & bring to a boil. Simmer for 2 minutes,
turn off heat & let steep for 1 hour. Heat oil & when hot put in the cumin
seeds & cinnamon stick. Let then sizzle for a few seconds. Add onions &
garlic & stir-fry until the onions start to turn brown at the edges. Put in
the mushrooms & stir-fry until they begin to wilt. Add the tomatoes,
coriander, cumin, turmeric & cayenne. Stir & cook for 1 minute. Cover,
turn heat to low & cook for 10 minutes. Turn off heat. Bring peas back to
the boil, simmer for 20 to 30 minutes. Then add the cooked mushrooms &
spices along with the remaining ingredients. Simmer, uncovered on low heat
for 30 minutes. Stir occasionally. Remove cinnamon stick & serve.