Madhur Jaffrey Indian Cooking
Black-Eyed Beans with Mushrooms
Page 174
Cuisine: Indian | Course Type: Main Courses
(1 review)
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Recipe Reviews
Zosia from Toronto, ON
Hearty and delicious curry flavoured primarily with cumin and aromatics.
The black eyed beans and the mushroom mixture are initially cooked separately, then combined and cooked a little longer so the dish took a some time to make. I used only one-third of the oil for the mushrooms and that worked fine. I liked that the cooking liquid from the beans was used as the base of the sauce. The dish ended up being saucier than I expected (based on the photo), though I suppose I could have cooked it down a little further at the risk of overcooking the beans, but it tasted so good, I just went with it.
Vegetarian daughter loved it so it will definitely be repeated.
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