The way to open our hearts to others is by receiving afresh the grace of God and appreciating what it means: seeing our own need of Christ; coming to receive His mercy; sensing how undeserved His love for us is; remembering how He has also opened His heart to those whose hearts are closed against us. Then we will see that the heart which is too narrow to receive a fellow Christian is too narrow to enthrone the Lord Jesus Christ. But the heart that is opened to receive the grace of Christ will learn to welcome all those whom Christ Himself has welcomed.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Indian	Main dish, Indian, Vegetarian	6	Servings

INGREDIENTS

1 3/4	c	Black-eyed peas, soaked
5	c	Water
1/2	lb	Mushrooms, thickly sliced
6	tb	Vegetable oil
1	ts	Cumin seeds
1		1" cinnamon stick
1 1/2	md	Onions, chopped
4		Garlic cloves, chopped
4	md	Tomatoes, peeled & chopped
2	ts	Coriander
2	ts	Cumin
1/2	ts	Turmeric
1/4	ts	Cayenne
2	ts	Salt
		Black pepper
3	tb	Cilantro, chopped

INSTRUCTIONS

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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