A delightful and hearty dish combining black-eyed peas with mushrooms and aromatic spices, perfect for a flavorful meal.
Rinse the black-eyed peas under cold water.
Rinsing removes any debris and reduces excess starch.
In a large pot, combine the black-eyed peas with water and bring to a boil.
Boiling helps soften the peas and prepares them for cooking.
Reduce the heat and simmer for 30 minutes, or until the peas are tender.
Check the peas occasionally to ensure they don't overcook.
Heat oil in a sauté pan and add cumin seeds and cinnamon stick. Let them sizzle for a few seconds.
Toasting spices releases their essential oils and enhances flavor.
Add chopped onions and minced garlic to the pan. Sauté until the onions are translucent.
Stir frequently to prevent the garlic from burning.
Add sliced mushrooms and cook until they soften.
Mushrooms release water as they cook, enhancing their flavor.
Stir in the diced tomatoes, ground cumin, turmeric, and cayenne pepper. Cook for 2 minutes.
Cooking the spices with the tomatoes helps blend the flavors.
Combine the cooked peas with the tomato mixture. Add salt and black pepper to taste.
Stir gently to avoid breaking the peas.
Simmer the mixture on low heat for 20 minutes, stirring occasionally.
Simmering allows the flavors to meld together.
Garnish with fresh cilantro before serving.
Adding fresh herbs at the end preserves their vibrant flavor.
