RecipeFeed.com - Make It, Taste It

Directions:

Ingredients
1 3/4	cup	black-eyed peas, soaked
5	cup	water
1/2	pound	mushrooms, thickly sliced
6	tablespoon	vegetable oil
1	teaspoon	cumin seeds
1	each	cinnamon stick - 1 inch
1 1/2	each	onions, chopped
4	each	garlic cloves, chopped
4	each	tomatoes, peeled & chopped
2	teaspoon	coriander
2	teaspoon	cumin
1/2	teaspoon	turmeric
1/4	teaspoon	cayenne
2	teaspoon	salt
1		black pepper
3	tablespoon	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.