Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Madhur Jaffrey's "Indian Cooking"
Submitted By MARK SATTERLY On 11-30-94

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