Curried Black-Eyed Peas with Dried Mushrooms

It's been a while since I've cooked a dish with black-eyed peas, so the other day I flipped through some recipes for a curry dish featuring this delicate bean which originated in Africa. I couldn't find anything that quite captured the taste I was looking for, but my determination inspired me to make up my own recipe. I've used dried wild mushrooms here, but fresh mushrooms can be used instead of or in addition to the dried ones - put them in when you add the cooked beans.

Curried Black-Eyed Peas with Dried Mushrooms

1 1/4 cups of dried black-eyed peas
1 inch piece of cinnamon stick
1 teaspoon cumin seeds
1 medium onion, finely chopped
2 - 3 hot peppers, finely chopped
2 cloves of garlic, minced
1 inch piece of ginger, finely chopped
14 grams of dried wild mushrooms

1 1/2 teaspoons of ground cumin
2 teaspoons of ground coriander
1 teaspoon of turmeric
1/2 teaspoon of cayenne
2 medium tomatoes, diced

juice from one lemon
1 teaspoon of sea salt
freshly cracked black pepper

pinch of garam masala
fresh parsley, finely chopped

Soak the beans overnight in enough water to cover. Bring to a boil, and cook until tender - about 40 - 60 minutes. Drain, reserving the cooking liquid. Set aside.

Soak the dry mushrooms for 20 - 30 minutes in warm water. Drain, squeezing out excess liquid from the mushrooms.

In a large pot, heat a few tablespoons of oil or a mixture of oil and butter over medium heat. When hot, add the cumin seeds and cinnamon stick and stir for a few seconds. Next, add the onion and stir and fry until the onion begins to brown. Then, add the garlic, ginger, hot peppers and mushrooms. Stir and fry for another few minutes.

Add the spice mixture to the pot, stir for about 30 seconds and then add the chopped tomato. Cook for about 10 minutes, adding a ladelful of the reserved cooking liquid as needed.

Now add the beans, salt, black pepper and lemon juice. Simmer for another 10 minutes, again adding a ladleful of reserved cooking liquid if the mixture becomes too dry. Add a pinch of garam masala near the end of the cooking time, stir in the fresh parsley and serve hot.