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Categories:
black-eyed peas water mushroom oil cumin cinnamon onions garlic tomatoes Coriander cumin turmeric cayenne pepper salt black pepper cilantro
Viewed: 54 - Published at: 5 years agoIngredients
- 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)
Method
- 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.
