Black-Eyed Peas With Mushrooms
Slightly adapted from Madhur Jaffrey's “Indian Cooking.” Delicious over brown rice.
- Ready In:
- 2hrs 20mins
- 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.
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As mentioned above, this is a Madhur Jaffrey recipe from her excellent book, Indian Cookery, and is a companion to her famous BBC cooking series of a few decades back. It was the first cookbook I cooked through and it helped de-mystify Indian cooking for me. This recipe, in particular, really stood out and I've gone to it again and again. I I love the earthiness of the black-eyed peas, the mushrooms are a perfect textural counter-point, and the spice mix is just right - i especially love the cinnamon, which flies almost under the radar but totally adds to the overall dish. And don't skip the cilantro - I can't believe there's people out there who don't like cilantro! This is easy to make and vegans & carnivores enjoy it, making it, making it a good choice for buffets & potlucks etc. Never mind lunches for the week. Thanks for posting. Glad to see others enjoy it as much as I do.