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Black-Eyed Peas with Mushrooms
| Ingredients | |||
| 1 3/4 | cup | black-eyed peas, soaked | |
| 5 | cup | water | |
| 1/2 | pound | mushrooms, thickly sliced | |
| 6 | tablespoon | vegetable oil | |
| 1 | teaspoon | cumin seeds | |
| 1 | each | cinnamon stick - 1 inch | |
| 1 1/2 | each | onions, chopped | |
| 4 | each | garlic cloves, chopped | |
| 4 | each | tomatoes, peeled & chopped | |
| 2 | teaspoon | coriander | |
| 2 | teaspoon | cumin | |
| 1/2 | teaspoon | turmeric | |
| 1/4 | teaspoon | cayenne | |
| 2 | teaspoon | salt | |
| 1 | black pepper | ||
| 3 | tablespoon | 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. | |||
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