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