| 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.
A Message from our Provider:
“Trading in futures? What about yours in heaven?”