Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  cups          black-eyed peas
   5      cups          water
     1/2  pound         mushrooms
   6      tablespoons   vegetable oil
   1      teaspoon      cumin seeds
   1      1 inch stick  cinnamon
   1 1/2  medium        onions -- chopped
   4      cloves        garlic -- finely chopped
   4      medium        tomatoes -- peeled & chopped
   2      teaspoons     ground coriander seeds
   2      teaspoons     ground cumin seeds
     1/2  teaspoon      ground turmeric
     1/4  teaspoon      cayenne pepper
   2      teaspoons     salt
                        black pepper
   3      tablespoons   freshly chopped coriander

Preparation:

Soak peas overnight. Drain and put peas and water into a heavy pot and bring to a boil. Cover, turn heat to low and simmer for 2 minutes. Turn off heat and let pot sit, covered and undisturbed, for one hour. While pot is resting, cut mushrooms through their stems into thick slices. Heat oil in a frying pan over a medium-high flame. When hot, add whole cumin seeds and cinnamon stick. Let sizzle for 5 to 6 seconds. Add onions and garlic. Add mushrooms. Stir and fry until mushrooms wilt. Add tomatoes, ground corinader, ground cumin, turmeric and cayenne. Stir and cook for a minute. Cover, turn heat to low and let mixture cook in its own juices for 10 minutes. Turn off heat under the frying pan. Bring peas to a boil again. Cover, turn heat to low and simmer for 20 to 30 minutes or until they are tender. Add mushrooms, salt, black pepper and fresh coriander to peas and water. Stir to mix and bring to a simmer. Simmer, uncovered, on medium-low heat for another 30 minutes. Stir occasionally. Remove cinnamon stick and adjust spices.