Ingredients
-
1 3/4
-
5
-
1/2
-
6
-
1
-
1
-
1 1/2
-
4
-
1
-
1
-
-
-
-
-
Directions
Black-Eyed Peas With Mushrooms,Slightly adapted from Madhur Jaffrey’s Indian Cooking. Delicious over brown rice.,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.,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.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place Black-Eyed Peas and Water Into a Covered Pot and Bring to a Boil. |
|
2
Done
|
Let Simmer For Two Minutes and Then Remove from Flame and Let Steep For One Hour (30 Minutes If Using Frozen Peas). |
|
3
Done
|
Let Cumin Seeds and Cinnamon Stick Sizzle For a Few Seconds in Heated Oil. |
|
4
Done
|
Add Onions and Garlic and Fry Until the Onions Turn Translucent and Brown at the Edges. |
|
5
Done
|
Add Mushrooms and Cook Until They Begin to Soften. |
|
6
Done
|
Add Tomatoes, Coriander, Cumin, Turmeric, and Cayenne Pepper. |
|
7
Done
|
Stir and Cook For One Minute. |
|
8
Done
|
Cover, and Let Simmer For Ten Minutes. |
|
9
Done
|
Remove Cooked Sauce from Flame. |
|
10
Done
|
Return Peas to a Boil and Let Simmer For 20 to 30 Minutes. |
