Black-Eyed Peas with Mushrooms

Dhingri Lobhia

Preparation info
  • Makes

    4 cups

    • Difficulty


Appears in

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


  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