looking for Madhur Jaffrey recipe

[Guest guest]

Hi. all! A few years ago a friend gave me a recipe from Madhur

Jaffrey's _Indian Vegetarian Cooking_ (I think that's the name). The

recipe was for black-eyed peas and mushrooms. It was heavenly, but

I've lost it and can't find a copy of the book either. Anyone out

there have it? I'd be eternally grateful for that recipe.

 

Lisa

--

Lisa T. Bennett (ltbennett)

The Organic Goddess Vegan Bakery and Catering, Atlanta, Georgia, USA

 

" The animals of the world exist for their own purposes. They were

not made for humans any more than blacks were made for whites, or

women for men. " --Alice Walker

[Guest guest]

Lisa,

 

Yes, I am familiar with your beloved recipe. I have it marked 1.16.96

with a big star (which means we liked it). It's too long ago for me to

recall it - probably time to make it again.

 

It is the same recipe which Pat posted for you. Here you will find

Jaffrey's notes and her more extensive directions. Warmest regards,

Eruna

 

* Exported from MasterCook Mac *

 

Black-Eyed Beans with Mushrooms - Lobhia Aur Khumbi

 

Recipe By : Madhur Jaffrey, Indian Cooking, page 126

Serving Size : 6 Preparation Time :0:00

Categories : vegetables grains, beans and pasta

vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound black-eyed peas -- picked over & rinsed

4 cups water

1/2 pound fresh mushrooms

1 tablespoon vegetable oil

1 teaspoon cumin seeds

1 inch cinnamon stick

5 ounces onions -- (about 1 1/2 medium)

- chopped

4 cloves garlic -- finely chopped

14 ounces tomatoes -- (about 4 medium)

- peeled and chopped

2 teaspoons ground coriander

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/4 teaspoon cayenne

1 teaspoon salt

freshly ground black pepper

3 tablespoons fresh coriander -- chopped

- or parsley

 

I like this bean dish so much I often find myself eating it up with a

spoon, all by itself. At a meal, I serve it with Red Lamb or Beef Stew

(page 24) or with Chicken in a Fried Onion Sauce (page 50). Rice or

Indian bread should be served on the side.

 

Serves 6

 

Put the beans and water into a heavy pan and bring to a boil. Cover,

turn heat to low and simmer gently for 2 minutes. Turn off the heat and

let the pan sit, covered and undisturbed, for 1 hour.

 

While the pan is resting, cut the mushrooms through their stems into 1/8

inch thick slices.

 

Put the oil in a frying-pan and set over medium-high heat. When hot, put

in the cumin seeds and the cinnamon stick. Let them sizzle for5 -6

seconds. Now add the onions and garlic. Stir and fry until the onion

pieces turn brown at the edges. Put in the mushrooms. Stir and fry until

the mushrooms wilt. Now add the tomatoes, ground coriander, cumin,

turmeric and cayenne. Stir and cook for a minute. Cover, turn heat to

low and let this mixture cook in its own juices for 10 minutes. Turn off

the heat under the frying-pan.

 

Bring the beans to a boil again. Cover, turn heat to low and simmer for

20 - 30 minutes or until the beans are tender. To this bean and water

mixture, add the mushroom mixture, salt, black pepper and fresh

coriander. Stir to mix and bring to a simmer. Simmer, uncovered, on

medium-low heat for another 30 minutes. Stir occasionally. Remove the

cinnamon stick before serving.

 

Source: Madhur Jaffrey, Indian Cooking

MC Formatted by Eruna Schultheiss

 

- - - - - - - - - - - - - - - - - -

 

Per serving (excluding unknown items): 194 Calories; 3g Fat (15%

calories from fat); 11g Protein; 33g Carbohydrate; 0mg Cholesterol;

376mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Vegetable; 1/2

Fat

 

NOTES : The original recipe calls for 6 tablespoons of vegetable oil

(Eruna)

 

_____