Black-eyed Peas With Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Main dish, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 3/4 | c | Black-eyed peas, soaked |
| 5 | c | Water |
| 1/2 | lb | Mushrooms, thickly sliced |
| 6 | T | Vegetable oil |
| 1 | t | Cumin seeds |
| 1 | 1" cinnamon stick | |
| 1 1/2 | Onions, chopped | |
| 4 | Garlic cloves, chopped | |
| 4 | Tomatoes, peeled & chopped | |
| 2 | t | Coriander |
| 2 | t | Cumin |
| 1/2 | t | Turmeric |
| 1/4 | t | Cayenne |
| 2 | t | Salt |
| Black pepper | ||
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 128
Total Fat: 14.5g
Cholesterol: 0mg
Sodium: 891.8mg
Potassium: 236.9mg
Carbohydrates: 7.5g
Fiber: 1.9g
Sugar: 3g
Protein: 1.4g