Black-Eyed Peas With Mushrooms

Recipe Ingredients

3 1/2 cups	829ml	Canned black-eyed peas
1/2 lb	227g / 8oz	Mushrooms - cut into 1/8"
		Slice
1 teaspoon	5ml	Cumin seeds
1		Cinnamon stick
1 1/2		Onions - chopped (medium)
4		Garlic - finely
		Chopped
4		Tomatoes - peeled and (medium)
		Chopped
2 teaspoons	10ml	Ground coriander seeds
1 teaspoon	5ml	Cumin seeds - ground
1/2 teaspoon	2.5ml	Turmeric
1/4 teaspoon	1.3ml	Cayenne
1 teaspoon	5ml	Salt

Recipe Instructions

x Black pepper 3 T Chopped green coriander or Parsley Heat some oil in a deep pan. Fry the cumin seeds and cinnamon stick 5-6 seconds, and then brown the onions and garlic. Throw in the mushrooms and fry them until they wilt. Cook in the tomatoes, coriander, cumin, turmeric, and cayenne for a minute. Cover and simmer for 10 minutes. Add all ingredients except coriander, simmer uncovered for 30 minutes. Add coriander just before serving.

From "Madhur Jaffrey's Indian Cooking" (not a vegetarian book.)

Source:
Jay Solomon / Lean Bean Cuisine (c) 1995

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