Amount
Ingredient
Preparation



1 3/4
cup
black-eyed peas

soaked



5
cups
water





1/2
pound
mushrooms

thickly sliced



6
tablespoons
vegetable oil





1
teaspoon
cumin seeds





1
each
cinnamon stick

one inch piece



1 1/2
each
onions

chopped



4
each
garlic cloves

chopped



4
each
tomatoes

peeled & chopped



2
teaspoons
coriander





2
teaspoons
cumin





1/2
teaspoon
turmeric





1/4
teaspoon
cayenne pepper





2
teaspoons
salt





1
x
black pepper





3
tablespoons
cilantro

chopped

 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 1 minutes.  Turn off heat.

Bring peas back to the boil, simmer for 2 to 3 minutes.  Then add the cooked mushrooms & spices along with the remaining ingredients. Simmer, uncovered on low heat for 3 minutes.  Stir occasionally.

Remove cinnamon stick & serve