An Indian twist on black-eyed peas



Lobhia Aur Khumbi-  Black-eyed peas and mushrooms

(One small caveat.  Make sure to read the recipe before you start as things move quickly.)

¼ cup olive oil or ghee, divided

2 teaspoons cumin seeds

6 cloves garlic, peeled and chopped

2 medium onions, finely chopped

4 medium tomatoes, chopped

3 teaspoons coriander powder

3 teaspoons cumin powder

1 teaspoon paprika

½-2 teaspoons hot chili pepper

2 teaspoons turmeric

2 teaspoons salt

2 pound packet frozen black eyed peas

¾ cup water

1 pound shittake mushrooms, stems removed, cut into ¼ inch slices

1 teaspoon Garam Masala

¼ cup cilantro, chopped

In a large saucepot, heat 2 tablespoons of oil.  When hot, add cumin seeds.  When seeds pop, add the garlic and stir-fry for 10-15 seconds.  Add onions and saute for 8-10 minutes, until they become soft and translucent.  Add tomatoes and cook for about 5 minutes.  Add all the spices (except Garam Masala) and salt, stir and cook for another 5 minutes.

Add black eyed peas and water, bring the mixture to a boil, reduce heat, cover and simmer, over medium heat for about 40-50 minutes or until the peas are tender.

In a skillet, heat remaining oil.  When hot, add sliced mushrooms and saute for 4 minutes.

Add the sauted mushrooms to the peas.  Add the Garam Masala and cilantro and cook for another 5 minutes.