Black-Eyed Peas With Mushrooms

Black-Eyed Peas With Mushrooms created by Shalabhanjika

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

Ready In:
2hrs 20mins
Serves:
Units:

ingredients

directions

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

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  1. timothybgarrett
    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.
  2. timothybgarrett
    Instead of the diced tomatoes, I often use a jar of passatta. It thickens the curry up a bit and has a great tomato taste.
  3. 36888
    wonderful very fulfilling I would like more recipes like it easy to make and tasty
  4. Sue M.
    PLEASE*****Can anyone tell me if this can be frozen ? I love it too and have a party of 16 people descending next week and thought I would get ahead of myself!
  5. Shalabhanjika
    Black-Eyed Peas With Mushrooms Created by Shalabhanjika
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