Category: Vegetarian
Rating: 3.75
Servings: 6


1 3/4 cup black-eyed peas, soaked
5 cup water
1/2 lb mushrooms, thickly sliced
6 tablespoon vegetable oil
1 teaspoon cumin seeds
1 1 cinnamon stick
1 1/2 medium onions, chopped
4 garlic cloves, chopped
4 medium 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: How to Cook Black-Eyed Peas With Mushrooms

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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