Recipe - Black-Eyed Peas With Mushrooms

1 Three fourths cup Blackeyed peas, soaked
5 cup Water
One half pound Mushrooms, thickly cut or sliced up
6 tablespoon Vegetable oil
1 teaspoon Cumin seeds
1 1" cinnamon stick
1 One half md Onions, chopped
4 Garlic cloves, chopped
4 md Tomatoes, peeled & chopped
2 teaspoon Coriander
2 teaspoon Cumin
One half teaspoon Turmeric
One fourth teaspoon Cayenne
2 teaspoon Salt
Black pepper
3 tablespoon 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 & stirfry until the onions start to turn brown at the edges. Put in
the mushrooms & stirfry 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.