Prep 20 mins
Cook 2 hrs
Slightly adapted from Madhur Jaffrey's “Indian Cooking.” Delicious over brown rice.
- 1 3⁄4 cups black-eyed peas, soaked (or 1 16 oz. bag, frozen)
- 5 cups water
- 1⁄2 lb mushroom, sliced
- 6 tablespoons oil
- 1 tablespoon cumin seed
- 1 inch cinnamon stick
- 1 1⁄2 medium onions, chopped
- 4 garlic cloves, minced
- 1 (15 ounce) can diced tomatoes, retain juice (or 4 tomatoes, chopped)
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 teaspoons turmeric
- 1⁄2 teaspoon cayenne pepper
- 2 teaspoons salt
- black pepper (optional)
- 3 tablespoons cilantro, chopped (optional)
- Place black-eyed peas and water into a covered pot and bring to a boil.
- Let simmer for two minutes and then remove from flame and let steep for one hour (30 minutes if using frozen peas).
- Let cumin seeds and cinnamon stick sizzle for a few seconds in heated oil.
- Add onions and garlic and fry until the onions turn translucent and brown at the edges.
- Add mushrooms and cook until they begin to soften.
- Add tomatoes, coriander, cumin, turmeric, and cayenne pepper.
- Stir and cook for one minute.
- Cover, and let simmer for ten minutes.
- Remove cooked sauce from flame.
- Return peas to a boil and let simmer for 20 to 30 minutes.
- Mix the sauce with the peas while adding the salt. Add cilantro and black pepper if desired.
- Let simmer, uncovered, on low heat for 30 minutes, stirring occasionally.
- Remove cinnamon stick & serve.
THIS IS THE SINGLE GREATEST THING I HAVE EVER PRODUCED WITH MY OWN TWO HANDS!!!! Seriously, I'm going to make it again tonight, because my husband was so sad that there is no more in the fridge. Easy, healthy, and oh-so-delicious!!! Please make this if you love Indian food! Oh I forgot to put that I used canned black eyed peas and fresh tomatoes. Also, I did not use the full 6 TB of oil, just enough to coat the bottom of the pan.
I am not Indian but I regularly cook Indian food, and have found many of the recipes to be about the same. This one was a cut above. Some changes I made: I added minced ginger along with the garlic and onion. I left out the cilantro and black pepper. I didn't have to cook the beans for as long as the recipe said. They were quite tender after about an hour of simmering--without presoaking. I was confused a bit about the tomatoes. Did "retain the juice" mean to add it to the mix, or drain and retain for later. I ended up adding the juices and that worked out fine. I ate "as is", no rice or bread as I'm on South Beach and this was great, filling and satisfying food.
I've made this about a dozen times because it's so soboroso and deliciouso!! It's very healthy too. My parents love it too.