Nutritional Info

Nutrition Facts

Serving Size 1 (95g)

Calories 194
Calories from Fat 119 (61%)
Amount Per Serving %DIV
Total Fat 13.2g 20%
Saturated Fat 1.4g 7%
Monounsaturated Fat 6.3g
Polyunsaturated Fat 5.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 21.6mg 1%
Potassium 86.9mg 2%
Total Carbohydrate 18.9g 6%
Dietary Fiber 1.4g 6%
Sugars 17.3g
Protein 0.4g 1%

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Recipe Description
Black-eyed peas are very versatile, and an essential side to Southern cooks. In this recipe, they are paired with fresh mushrooms and a melange of spices, to create a delectable and hearty dish.
Prep time
20 min
Cook time
20 min
Ready In
40 min

Ingredients

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Serves To:USMetric
1 Tablespoon(T)  fresh cilantro leaves, chopped
1 Tablespoon(T)  fresh mint, chopped
3/4 Cup(c)  warm water
1/2 Teaspoon(t)  salt, or to taste
1059/2000 Gram(g)  large flat mushrooms, wiped and cut into bite sized pieces
14 Ounce(oz)  black-eyed peas, drained and rinsed
6 Ounce(oz)  tomatoes, chopped
1 Teaspoon(t)  chili powder
1 Teaspoon(t)  turmeric, ground
1/2 Teaspoon(t)  fennel, ground
1 Teaspoon(t)  coriander, ground
1 Teaspoon(t)  cumin, ground
4 Tablespoon(T)  sunflower oil or olive oil
1   fresh ginger, 1 inch piece, coarsely chopped
4 Clove(clv)  garlic, coarsely chopped
1   onion, coarsely chopped

Preparation

Process the onion, garlic, and ginger in a food processor or blender. Heat the oil in a medium pan over medium high heat and add the processed ingredients. Cook for 4 to 5 minutes, then add the cumin, coriander, fennel, turmeric and chili powder. Stir fry for about 1 minute, then add the tomatoes. Cook until the tomatoes are pulpy and the juice has evaporated. Add the black-eyed peas, mushrooms and salt. Stir well and pour in the warm water, then bring to a boil, cover the pan, and reduce the heat to low. Simmer for 8 to 10 minutes, stirring halfway through. Stir in the chopped mint and cilantro and remove from the heat. Transfer to a serving dish and serve with Indian bread

Additional notes

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