Black eyed Peas with Mushrooms
Ingredients
- 1 3/4 c. (225g) dried blackeyed peas, picked over, washed, and drained
- 5 cup (1.5 lt) water
- 1/2 pound (225g) fresh mushrooms
- 6 Tbsp vegetable oil
- 1 tsp whole cumin seeds
- 1 in. (2.5 cm) cinnamon stick
- 1 1/2 med. onions, chopped
- 4 cloves garlic, peeled and finely chopped
- 4 medium tomatoes, peeled and chopped
- 2 tsp ground coriander seeds
- 1 tsp ground cumin seeds
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper (red chilli powder)
- 2 tsp salt
- Freshly ground black pepper
- 3 Tbsp chopped fresh coriander (cilantro) or parsley
Instructions
Put the peas and water in a heavy pot and bring to a boil. Cover, turn heat to low and simmer gently for 2 minutes. Turn off the heat and let the pot sit, covered and undisturbed, for 1 hour. While pot is resting, cut the mushrooms through their stems into 1/8 in. (3mm) thick slices. Heat the oil in a frying pan over a medium high flame. When hot, put in the whole cumin seeds and the cinnamon stick. Let them sizzle for 5-6 seconds. Now put in the onions and garlic. Stir and fry until the onion pieces turn brown at the edges. Put in the mushrooms. Stir and fry until the mushrooms wilt. Now put in the tomatoes, ground coriander, ground cumin, turmeric, and cayenne. Stir and cook for a minute. Cover, turn heat to low and let this mixture cook in its own juices for 10 minutes. Turn off the heat under frying pan. Bring the peas to a boil again. Cover, turn heat to low and simmer 20-30 minutes until they are tender. To this pea-and-water mixture add the mushrooms salt, black pepper, and fresh coriander. Stir to mix and bring to a simmer. Simmer, uncovered, on medium low heat for another 30 minutes. Stir occasionally. Remove cinnamon stick before serving.