Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Indian
Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 3/4 c Black-eyed peas, soaked
5 c Water
1/2 lb Mushrooms, thickly sliced
6 tb Vegetable oil
1 t Cumin seeds
1 ea 1" cinnamon stick
1 1/2 md Onions, chopped
4 ea 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.
