Black-Eyed Peas with Mushrooms

Title:
Black-Eyed Peas with Mushrooms

Yield:
6 Servings

Categories:
Main
Dishes,
Indian,
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






 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.