Recipe by cascandidate
Slightly adapted from Madhur Jaffrey's “Indian Cooking.” Delicious over brown rice.
Top Review by Shalabhanjika
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.
- 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)
Directions See How It's Made
- 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.