Black-eyed peas with mushrooms

Yield: 6 servings

Measure Ingredient
1¾ cup Black-eyed peas, soaked
5 cups Water
½ pounds Mushrooms, thickly sliced
6 tablespoons Vegetable oil
1 teaspoon Cumin seeds
1 each 1" cinnamon stick
1½ medium Onions, chopped
4 eaches Garlic cloves, chopped
4 mediums Tomatoes, peeled & chopped
2 teaspoons Coriander
2 teaspoons Cumin
½ teaspoon Turmeric
¼ teaspoon Cayenne
2 teaspoons Salt
Black pepper
3 tablespoons Cilantro, chopped

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.

Madhur Jaffrey's "Indian Cooking" Submitted By MARK SATTERLY On 11-30-94

Similar recipes