INGREDIENTS

INSTRUCTIONS

As I haven't posted a recipe in a while, I thought I'd share this one,
which is adapted from Madhur Jaffrey's "Indian Cooking". I made it
last night to accompany some thick-cut pork chops which I dry-rubbed
and grilled, but it's a great side dish with just about anything. The
recipe calls for 8 oz. dried black-eyed peas, but not having time to
soak and simmer these, I substituted a larger quantity of frozen.
In a large saucepan, bring 2 qts. water to a boil; add peas and
simmer 30 minutes. While this is going on:
In a deep skillet, heat the vegetable oil on high. When the oil is
very hot, add the cumin seeds and cinnamon stick and fry, stirring,
for 5-6 seconds. Add the onions and garlic and let cook, stirring,
until onions are beginning to brown ( about 5 minutes). Add the
mushrooms and cook until they are just softened, about 2 minutes. Add
tomatoes, cumin, coriander, turmeric and cayenne. Stir to mix well,
reduce heat to low, cover and allow to cook about 10 minutes.
When the peas are done simmering, add the tomato/onion/mushroom
mixture to the pan containing the peas and water. Add salt, cilantro
if using, and black pepper to taste; mix well and simmer, uncovered,
another 30 minutes.
Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Feb 19, 1999,
converted by MM_Buster v2.0l.

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