Title: Black-eyed peas with mushrooms
 Categories: Main dish, Indian, Vegetarian
      Yield: 6 Servings
 
  1 3/4 c  Black-eyed peas, soaked
      5 c  Water
    1/2 lb Mushrooms, thickly sliced
      6 tb Vegetable oil
      1 ts Cumin seeds
      1    1" cinnamon stick
  1 1/2 md Onions, chopped
      4    Garlic cloves, chopped
      4 md Tomatoes, peeled & chopped
      2 ts Coriander
      2 ts Cumin
    1/2 ts Turmeric
    1/4 ts Cayenne
      2 ts Salt
           Black pepper
      3 tb 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 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.