1/4 cup vegetable oil 1 tablespoon coriander seeds 2 teaspoons cumin seeds 1 teaspoon garam masala 1/2 teaspoon dry mustard OR 1 teaspoon mustard seeds 2 dried small red chilies 1 medium onion 2 cloves garlic 8 ounces crimini mushrooms, cut in half or quarters 1/2 cup water 2 cans (12 ounce size) black eyed peas drained and rinsed (or use same amount of fresh black eyed peas) 1 can diced tomatoes salt and pepper rice
Preheat oil in a large saute pan over medium high heat. Measure out spices and set aside. Dice onion and mince garlic and set aside.
When oil is hot, add spices and cook for 1-2 minutes until fragrant. Add onion and garlic and cook with spices for another 2 minutes until they begin to soften. Pour spices, onion and garlic into a blender and set aside to cool briefly.
With a little remaining oil in the pan, add mushrooms along with some salt and pepper. While mushrooms are cooking, add water to the onions and spices. Blend until smooth. Add onions puree back to the mushrooms along with the peas. Stir for a few minutes until blended.
Add tomatoes and stir again. Bring to a boil and reduce to a simmer seasoning with some extra salt and pepper. Cook for 10-15 minutes until beans are heated through and the liquid has reduced. Serve alongside rice.