Ingredients

• ½ cup dried black-eyed peas
• 2 cups chopped button mushrooms
• 1 teaspoon canola oil
• ¼ teaspoon mustard seeds
• ½ teaspoon fennel seeds
• 1/8 teaspoon fenugreek seeds
• 2 teaspoons crushed garlic
• 2 teaspoons crushed ginger
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/8 teaspoon turmeric powder
• ¼ teaspoon chili powder
• ½ cup chopped tomato
• 1 ½ cups water
• 2 tablespoons yogurt
• Salt to taste

Method

• Add enough water to black-eyed peas and cook with a little bit salt until ¾ done
• Set aside
• In a covered saucepan add oil and add mustard seeds.
• When they start splattering, add fennel, fenugreek seed and fry for a few seconds (about 25-30 seconds)
• Add cumin, coriander, turmeric and chili powders and fry in a very low flame for about 30 seconds – 1 minute (if the flame is too high or if you fry too long, it will start smoking)
• Add cooked black-eyed peas, mushrooms and chopped tomato, salt and cover and cook on a medium flame for about 15 minutes
• Add yogurt and cook for another minute or two.