Black-Eyed Peas with Mushroom


  • 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


  • 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.

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