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.