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.
