Ingredients
- 4 garlic (cloves)
- 4 tomatoes
- 1 1/2 onions
- 1 cinnamon stick
- 1 black pepper
- 5 cup water
- 1 3/4 cup black-eyed peas
- 1/2 pound mushrooms
- 6 tablespoon vegetable oil
- 3 tablespoon cilantro
- 2 teaspoon salt
- 2 teaspoon coriander
- 2 teaspoon cumin
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
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.
