Black-eyed Peas With Mushrooms Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 3/4 cup: Black-eyed peas, soaked
5 cup: Water,
1/2 lbs: Mushrooms, thickly sliced
6 tbsp: Vegetable oil,
1 tsp: Cumin seeds,
1 each: 1" cinnamon stick,
1 1/2 medium: Onions, chopped
4 each: Garlic cloves, chopped
4 medium: Tomatoes, peeled & chopped
2 tsp: Coriander,
2 tsp: Cumin,
1/2 tsp: Turmeric,
1/4 tsp: Cayenne,
2 tsp: Salt,
Black pepper,
3 tbsp: Cilantro, chopped
Directions:
Put peas & water in a covered pot & bring to a boil. Simmer for 2
minutes, turn off heat & let steep for 1 hour. Heat oil & when hot
put in the cumin seeds & cinnamon stick. Let then sizzle for a few
seconds. Add onions & garlic & stir-fry until the onions start to
turn brown at the edges. Put in the mushrooms & stir-fry until they
begin to wilt. Add the tomatoes, coriander, cumin, turmeric &
cayenne. Stir & cook for 1 minute. Cover, turn heat to low & cook
for 10 minutes. Turn off heat. Bring peas back to the boil, simmer
for 20 to 30 minutes. Then add the cooked mushrooms & spices along
with the remaining ingredients. Simmer, uncovered on low heat for 30
minutes. Stir occasionally. Remove cinnamon stick & serve.
Source from luhu.jp
minutes, turn off heat & let steep for 1 hour. Heat oil & when hot
put in the cumin seeds & cinnamon stick. Let then sizzle for a few
seconds. Add onions & garlic & stir-fry until the onions start to
turn brown at the edges. Put in the mushrooms & stir-fry until they
begin to wilt. Add the tomatoes, coriander, cumin, turmeric &
cayenne. Stir & cook for 1 minute. Cover, turn heat to low & cook
for 10 minutes. Turn off heat. Bring peas back to the boil, simmer
for 20 to 30 minutes. Then add the cooked mushrooms & spices along
with the remaining ingredients. Simmer, uncovered on low heat for 30
minutes. Stir occasionally. Remove cinnamon stick & serve.
Source from luhu.jp