Black-Eyed Peas with Mushrooms

Name: Black-Eyed Peas with Mushrooms (Dhingri Lobhia)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 1 teaspoon ground Kashmiri chiles; or ¼ teaspoon cayenne (ground red pepper) mixed with ¾ teaspoon sweet paprika; ½ cup finely chopped fresh cilantro leaves and tender stems; 8 ounces brown cremini mushrooms, sliced; 2 tablespoons mustard oil or canola oil; 1 cup dried black-eyed peas (see box); 1½ teaspoons coarse kosher or sea salt; 1 teaspoon ground ginger

Dhingri Lobhia

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Often, newly converted vegetarians yearn to slip back into carnivore land, especially when the aromas of sizzling, grilling, or broiling meats tempt them to fall off the herbivorous wagon. Here’s a solution: Stir-fry meaty-textured, hearty brown mushrooms and fold them into black-eyed peas for a comparable fix without the guilt.

Ingredients

1 cup dried black-eyed peas (see box)
2 tablespoons mustard oil or canola oil

Asia
India
Stew
Main course
Vegan
Gluten-free

Method

Place the black-eyed peas in a pressure cooker. Fill the cooker halfway with water and rinse the peas by rubbing them between your fingertips. The water may appear slightly dirty. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups