Mushroom - Black eyed peas Curry

 
Ingredients:

• Mushroom – 400 g
• Black eyed peas – 100 g
• Large yellow onion (finely chopped) – 1
• Tomato (finely chopped) – 1
• Chili powder – ¾ Table spoon
• Coriander powder – ½ Table spoon
• Turmeric powder – ¼ Teaspoon
• Cumin seeds – 1 Table spoon
• Ginger and garlic paste – 1 Table spoon
• Fennel seeds – 1 Tablespoon
• Poppy seeds – ½ Teaspoon
• Grated coconut – 1 Tablespoon
• Cinnamon (small piece), cardamom, clove – each 2
• Canola oil – 2 Tablespoons
• Mustard seeds – ¼ Teaspoon
• Curry leaf - 1
• Coriander leaves for garnishing

 Method:

• Soak black eyed peas in water for about 4-5 hours. Drain soaked water and wash it with fresh water thoroughly. Pressure cook with little amount of water and a pinch of salt and keep aside.
• In a vessel, heat one tablespoon of oil. When the oil is in medium heat add half of the chopped onion and Sauté till they are slightly soft.
• Grind sautéed onion with fennel, cinnamon, cardamom, cloves, coconut and poppy seeds.
• In another vessel heat one tablespoon of oil. When the oil is in medium heat add mustard seeds and cumin seeds. When they pop up add another half of chopped onion, curry leaves and a pinch of salt. Sauté till onion is slightly brown.
• Add ginger and garlic paste, tomato, chili powder, coriander powder and turmeric powder. Sauté till tomato is slightly mashed.
• Add mushroom and cook until they are half done. Add cooked black eyed peas with its water.
• Add ground mixture, mix and cook till it is done.
• Garnish with coriander leaves.
• Serve warm with steamed rice or idly or dosa or roti.