Black-eyed peas with mushrooms
6 servings
Ingredients
| Quantity | 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 |
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.
Madhur Jaffrey's "Indian Cooking" Submitted By MARK SATTERLY On 11-30-94
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