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Print this Recipe    Blackeyed Peas

Black-eyed Peas with mushrooms

1 3/4 c. (225g) dried blackeyed peas, picked over, washed, and drained
5 cups (1.5 lt) water
1/2 lb (225g) fresh mushrooms
6 Tbsp vegetable oil
1 tsp whole cumin seeds
1 in. (2.5 cm) cinnamon stick
1 1/2 med. onions, chopped
4 cloves garlic, peeled and finely chopped
4 medium tomatoes, peeled and chopped
2 tsp ground coriander seeds
1 tsp ground cumin seeds
1/2 tsp ground turmeric
1/4 tsp cayenne pepper (red chilli powder)
2 tsp salt
Freshly ground black pepper
3 Tbsp chopped fresh coriander (cilantro) or parsley

Put the peas and water in a heavy pot and bring to a boil. Cover,
turn heat to low and simmer gently for 2 minutes. Turn off the
heat and let the pot sit, covered and undisturbed, for 1 hour.

While pot is resting, cut the mushrooms through their stems into
1/8 in. (3mm) thick slices.

Heat the oil in a frying pan over a medium high flame. When hot,
put in the whole cumin seeds and the cinnamon stick. Let them
sizzle for 5-6 seconds. Now put in the onions and garlic. Stir
and fry until the onion pieces turn brown at the edges. Put in
the mushrooms. Stir and fry until the mushrooms wilt. Now put in
the tomatoes, ground coriander, ground cumin, turmeric, and cayenne.
Stir and cook for a minute. Cover, turn heat to low and let this
mixture cook in its own juices for 10 minutes. Turn off the heat
under frying pan.

Bring the peas to a boil again. Cover, turn heat to low and simmer
20-30 minutes until they are tender. To this pea-and-water mixture
add the mushrooms salt, black pepper, and fresh coriander. Stir
to mix and bring to a simmer. Simmer, uncovered, on medium low
heat for another 30 minutes. Stir occasionally. Remove cinnamon
stick before serving.


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