Black-eyed peas with mushrooms

Yield: 6 Servings

Ingredients:

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 ea 1" cinnamon stick
1 1/2 md Onions chopped
4 ea 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

Instructions:

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.