Recipe by: Yolanda Wisewitch Soryl, Christchurch Vegetarian Society

A mildly spiced Indian dish, great with rice or roti - Serves 4

225gm black eyed beans, washed and soaked overnight in water
225gm fresh Mushrooms cut into thick slices
4 TB vegetable oil
1 teaspoon cumin seeds
1 large onion, peeled and chopped
4 cloves garlic, peeled and finely chopped
1 tin chopped tomatoes
1/2 tsp tumeric
1/2 tsp chilli powder
1 fresh green chilli (optional)
1/2 tsp garam masala
1 1/2 tsp salt
3 tablespoon fresh coriander
2 sticks cinnamon (or 1 teaspoon ground cinnamon)
1 1/2 teaspoons ground coriander
1 teaspoons ground cumin
4 tablespoons chopped fresh coriander

Boil the beans in plenty of water until tender (45-60 minutes)
Heat oil in a fry pan. When hot, add the cumin seeds and cinnamon sticks. Sizzle for 5 seconds.
Add onion and garlic and fry until light brown
Stir through the mushrooms
Add the tumeric, chilli, salt, ground coriander and ground cumin.
Turn in the hot oil with the mushrooms.
Add tomatoes
Cook, covered for 10 minutes.
Add the beans with a cup of the cooking water, or plain water.
Bring to the boil, reduce heat to a simmer and leave for 30 minutes, occasionally stirring
Serve with a sprinkle of garam masala and fresh coriander

NB any leftovers taste great as a toasted sandwich filling!

Price per portion: $1.85 approx