Black Eye Peas with Mushrooms

SERVES 6

1 cup dried black-eyed peas
4 cups water
½ teaspoon salt
½ cup vegetable oil
1 teaspoon cumin seeds
1 (1-inch) cinnamon stick
1 cup red onions, chopped
4 garlic cloves, minced
½ pound button mushrooms, cleaned and sliced
1 pound ripe tomatoes, blanched and chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon paprika
Salt to taste
2 tablespoons fresh cilantro, chopped

In a large saucepan over high heat, combine the peas, water and ½ teaspoon of salt. Bring to a boil. Cover and simmer until the peas are tender, about 45 minutes.Drain the peas, rinse with cold water, drain again, and transfer to a large bowl to cool.

Heat the oil in a heavy-bottomed frying pan or saucepan. Add the cumin seeds and cinnamon stick, let them sizzle for 10 seconds. Add the onions and garlic. Stir over medium heat until soft and starting to brown, about 5 minutes. Add the mushroom and fry for 2 to 3 minutes. Add the tomatoes, ground coriander, cumin, turmeric, paprika and salt. Cover and cook over low heat for 10 minutes.

Add the cooked black-eyed peas to the tomato and mushroom mixture and season with salt to taste. Stir in the cilantro leaves and simmer, uncovered, for 10 minutes.