Dhingri Lobhia - Black Eye And Mushroom Curry | Tasty And Simple Mushroom Side Dish By Veena Theagarajan

My kids love mushroom. It is one of the vegetables my kids eat in any form. But mushroom is something you have to do immediately or max at least within a day. Even though I get many different varieties in Singapore I normally use button mushroom in my cooking. The other day I forgot that I had mushroom but soaked Black eyed peas for making side dish for roti. But had some mushroom in the fridge which I bought it a day before. So I thought of trying both together. After making the dish and taking snaps I checked the net for naming the dish.. As expected I saw this name.. So here you go with recipe

Dried Black eyed peas - 1/2 cup
Mushroom - 300g
Ginger - 1 Inch (chopped finely)
Garlic - 6-8 pods (chopped finely)
Red chillies - 5 (adjust to your spice level)
onion - 2 
Tomato - 2
Oil - 1.5 tablespoon
Cumin seeds - 1 teaspoon
Garam masala / Subji masala - 1 teaspoon
Fennel seeds powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Coriander leaves - 1/2 cup (finely chopped)

Wash and soak Dry black eye beans overnight. Cook it with salt. I have used pressure cooker and cooked till 3 whistle. Drain the extra water and keep it aside. Clean the mushroom and slice it thinly. Heat 3 teaspoon of oil. Add ginger, garlic fry till it is brown in color. Add Red chilli, Onion and fry till it is transparent.
Add tomatoes fry till it is mushy. Add salt, garam masala or subji masala, coriander powder, fennel seeds powder.

Fry till nice aroma is released. Switch it off and cool it down. Grind to smooth paste.
Heat rest of the oil. Add sliced mushroom and fry till it is cooked and water is fully absorbed (mushroom will leave out some water). Add grinded paste and mix well. 
Add cooked Black eye beans and mix everything well. Adjust salt if required. Let it cook for 7-10 mins or till desired consistency is reached. Add chopped coriander and mix well
Serve hot