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Ingredients
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Quantity
|
|
Black-eyed peas
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1 ¾ cup
|
|
Water
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5 cups
|
|
Mushrooms
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½ pound
|
|
Vegetable oil
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6 tbsp
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|
Cumin seeds
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1 tsp
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|
1” cinnamon stick
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1
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Onion – chopped
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1 ½ medium
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Garlic – finely chopped
|
4 cloves
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|
Tomatoes – peeled & chopped
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4 medium
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|
Coriander seeds
|
2 tsp
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|
Cumin seeds
|
2 tsp
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|
Ground turmeric
|
½ tsp
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Cayenne pepper
|
¼ tsp
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Salt
|
2 tsp
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|
Black pepper
|
|
|
Freshly chopped coriander
|
3 tbsp
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Soak peas overnight. Drain and put peas and water into a heavy pot
and bring to a boil. Cover, turn heat to low and simmer for 2 minutes. Turn off
heat and let pot sit, covered and undisturbed, for one hour.
While pot is resting, cut mushrooms through their stems into thick
slices.
Heat oil in a frying pan over a medium-high flame. When hot, add
whole cumin seeds and cinnamon stick. Let sizzle for 5 to 6 seconds. Add onions
and garlic. Add mushrooms. Stir and fry until mushrooms wilt. Add tomatoes,
ground coriander, ground cumin, turmeric and cayenne. Stir and cook for a minute.
Cover, turn heat to low and let mixture cook in its own juices for 10 minutes.
Turn off heat under the frying pan.
Bring peas to a boil again. Cover, turn heat to low and simmer for
20 to 30 minutes or until they are tender. Add mushrooms, salt, black pepper
and fresh coriander to peas and water.
Stir to mix and bring to a simmer. Simmer, uncovered, on
medium-low heat for another 30 minutes. Stir occasionally. Remove cinnamon
stick and adjust spices.
