Black-Eyed Peas And Mushrooms

Recipe by
Total Time:
12.75 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - black-eyed peas
  • 1 cup - chopped mushrooms
  • 3 tbsp - oil
  • 1 tsp - cumin seeds
  • 1 stick - cinnamon
  • 3 - cloves
  • 1 - bay leaf
  • 2 - medium onions chopped
  • 2 tsp - chopped garlic
  • 2 - tomatoes chopped
  • 2 tbsp - chopped coriander leaves
  • 1/2 tsp - cumin powder
  • 1/2 tsp - turmeric
  • 2 tsp - chilli powder
  • 1 tsp - coriander powder
  • Salt to taste

How to Make Black-Eyed Peas And Mushrooms

  • Soak the black-eyed peas in water overnight.
  • Boil the black-eyed peas with a little salt and bay leaf in sufficient water till soft.
  • Heat oil in a pan and saute the onions, cinnamon, cloves and chopped garlic for a little while.
  • Add the tomatoes, chilli powder, turmeric, cumin powder, coriander powder a little of the chopped coriander leaves and salt and stir fry till the oil separates from the mixture.
  • Add the boiled black-eyed beans and the mushrooms and 1 cup water and simmer on low heat till the gravy thickens.
  • Garnish with chopped coriander leaves.
  • Serve with rice or chapattis.
  • Recipes Courtesy: Anglo-Indian Recipes

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