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    You are in: Home / Recipes / Black-Eyed Peas With Mushrooms Recipe
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    Black-Eyed Peas With Mushrooms

    Black-Eyed Peas With Mushrooms. Photo by Shalabhanjika

    1/1 Photo of Black-Eyed Peas With Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Chef #371250's Note:

    Slightly adapted from Madhur Jaffrey's “Indian Cooking.” Delicious over brown rice.

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    Units: US | Metric


    1. 1
      Place black-eyed peas and water into a covered pot and bring to a boil.
    2. 2
      Let simmer for two minutes and then remove from flame and let steep for one hour (30 minutes if using frozen peas).
    3. 3
      Let cumin seeds and cinnamon stick sizzle for a few seconds in heated oil.
    4. 4
      Add onions and garlic and fry until the onions turn translucent and brown at the edges.
    5. 5
      Add mushrooms and cook until they begin to soften.
    6. 6
      Add tomatoes, coriander, cumin, turmeric, and cayenne pepper.
    7. 7
      Stir and cook for one minute.
    8. 8
      Cover, and let simmer for ten minutes.
    9. 9
      Remove cooked sauce from flame.
    10. 10
      Return peas to a boil and let simmer for 20 to 30 minutes.
    11. 11
      Mix the sauce with the peas while adding the salt. Add cilantro and black pepper if desired.
    12. 12
      Let simmer, uncovered, on low heat for 30 minutes, stirring occasionally.
    13. 13
      Remove cinnamon stick & serve.

    Ratings & Reviews:

    • on July 05, 2010


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2009


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 27, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Black-Eyed Peas With Mushrooms

    Serving Size: 1 (424 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 217.3
    Calories from Fat 132
    Total Fat 14.6 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 999.8 mg
    Total Carbohydrate 17.9 g
    Dietary Fiber 4.3 g
    Sugars 3.8 g
    Protein 5.8 g

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