Black-Eyed Peas With Mushrooms


Ingredients:
  • 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 

Method:
  • 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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