1 3/4 c  Black-eyed peas, soaked
5 c  Water
1/2 lb Mushrooms, thickly sliced
6 tb Vegetable oil
1 ts Cumin seeds
1    1" cinnamon stick
1 1/2 md Onions, chopped
4    Garlic cloves, chopped
4 md Tomatoes, peeled & chopped
2 ts Coriander
2 ts Cumin
1/2 ts Turmeric
1/4 ts Cayenne
2 ts Salt
Black pepper
3 tb Cilantro, chopped

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.