Black-Eyed Peas With Mushrooms |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Slightly adapted from Madhur Jaffrey's “Indian Cooking.” Delicious over brown rice. Ingredients:
1 3/4 cups black-eyed peas, soaked (or 1 16 oz. bag, frozen) |
5 cups water |
1/2 lb mushroom, sliced |
6 tablespoons oil |
1 tablespoon cumin seed |
1 inch cinnamon stick |
1 1/2 medium onions, chopped |
4 garlic cloves, minced |
1 (15 ounce) can diced tomatoes, retain juice (or 4 tomatoes, chopped) |
1 teaspoon coriander |
1 teaspoon cumin |
2 teaspoons turmeric |
1/2 teaspoon cayenne pepper |
2 teaspoons salt |
black pepper (optional) |
3 tablespoons cilantro, chopped (optional) |
Directions:
1. Place black-eyed peas and water into a covered pot and bring to a boil.
2. Let simmer for two minutes and then remove from flame and let steep for one hour (30 minutes if using frozen peas).
3. Let cumin seeds and cinnamon stick sizzle for a few seconds in heated oil.
4. Add onions and garlic and fry until the onions turn translucent and brown at the edges.
5. Add mushrooms and cook until they begin to soften.
6. Add tomatoes, coriander, cumin, turmeric, and cayenne pepper.
7. Stir and cook for one minute.
8. Cover, and let simmer for ten minutes.
9. Remove cooked sauce from flame.
10. Return peas to a boil and let simmer for 20 to 30 minutes.
11. Mix the sauce with the peas while adding the salt. Add cilantro and black pepper if desired.
12. Let simmer, uncovered, on low heat for 30 minutes, stirring occasionally.
13. Remove cinnamon stick & serve.
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