Ingredients 1 3/4 cup black-eyed peas, soaked 5 cup water 1/2 pound mushrooms, thickly sliced 6 tablespoon vegetable oil 1 teaspoon cumin seeds 1 each cinnamon stick - 1 inch 1 1/2 each onions, chopped 4 each garlic cloves, chopped 4 each tomatoes, peeled & chopped 2 teaspoon coriander 2 teaspoon cumin 1/2 teaspoon turmeric 1/4 teaspoon cayenne 2 teaspoon salt 1 black pepper 3 tablespoon cilantro, chopped Directions: Put peas & water in a covered pot & bring to a boil. Simmer for 2 minutes, turn off heat & let steep for 1 hour. Heat oil & when hot put in the cumin seeds & cinnamon stick. Let then sizzle for a few seconds. Add onions & garlic & stir-fry until the onions start to turn brown at the edges. Put in the mushrooms & stir-fry until they begin to wilt. Add the tomatoes, coriander, cumin, turmeric & cayenne. Stir & cook for 1 minute. Cover, turn heat to low & cook for 10 minutes. Turn off heat. Bring peas back to the boil, simmer for 20 to 30 minutes. Then add the cooked mushrooms & spices along with the remaining ingredients. Simmer, uncovered on low heat for 30 minutes. Stir occasionally. Remove cinnamon stick & serve.