Name: Black-Eyed Beans with Mushrooms
Yield: Serves 6
Cuisine: India
Ingredients: 200 g (7 oz) black-eyed beans; 400 g (14 oz) ripe tomatoes or 400 g (14 oz) tin chopped tomatoes; 3 cm (1¼ inch) cinnamon stick; 150 g (5½ oz) onion, chopped; 125 ml (½ cup) oil; 1 teaspoon cumin seeds; 2 teaspoons ground coriander; 4 garlic cloves, finely chopped; 250 g (9 oz) mushrooms, sliced; 1 teaspoon ground cumin; ½ teaspoon ground turmeric; ¼ teaspoon cayenne pepper; 2 tablespoons chopped coriander (cilantro) leaves

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

Black-eyed beans or lobhia are sometimes called black-eyed peas. The earthy flavour of the lobhia combined with mushrooms and tomatoes makes this an excellent vegetarian Main Course. The dish is also suitable for serving on the side with meat or vegetables.

Ingredients

200 g (7 oz) black-eyed beans
400 g (14

Asia
India
Side dish
Main course
Gluten-free
Vegan
Spicy

Method

Put the black-eyed beans in a large saucepan with 1 litre (4 cups) of water and bring to the boil. Cover and simmer for 2 minutes. Remove from the heat and leave to stand for 1 hour. Alternatively, if you

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