Black-Eyed Peas with Mushrooms

Dhingri Lobhia

Preparation info

  • Makes

    4 cups

    • Difficulty


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.


  • 1 cup dried black-eyed peas (see box)
  • 2 tablespoons mustard oil or canola oil
  • 8 ounces brown cremini mushrooms, sliced
  • teaspoons coarse kosher or sea salt
  • 1 teaspoon ground ginger
  • 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


  1. 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 water and bring to a boil, uncovered, over high heat. Skim off and discard any foam that forms on the surface. Seal the cooker shut and allow the pressure to build up. When the cooker reaches full pressure, reduce the heat to medium-low and cook for about 20 minutes. Remove the cooker from the heat and allow the pressure to subside naturally (about 15 minutes) before opening the lid.
  2. Meanwhile, heat the oil in a medium-size skillet over medium heat. Add the mushrooms and stir-fry until they shrivel up and start to brown, 5 to 10 minutes. Stir in the salt, ginger, ground chiles, and cilantro. Cook the spices gently without burning them (the mushrooms will cushion them against the direct heat from the skillet), about 1 minute. Set the mixture aside until the black-eyed peas are done.
  3. Add the mushroom mixture to the cooked black-eyed peas. Transfer a spoonful of peas and water to the skillet and scrape the bottom to deglaze it, releasing the browned bits of mushrooms and spices. Add this to the curry. Bring the mixture to a simmer over medium heat and cook, uncovered, stirring occasionally, until the black-eyed peas absorb the flavors and the sauce thickens, about 15 minutes. Then serve.