Mushrooom black-eyed pea curry

This came out really well!

1.  Cook 1C dry black-eyed peas in pressure cooker with 1/2 tsp salt.  Drain.
2.  Finely chop mushrooms (~ 2 C or 2.6 oz) and saute in 1 T oil for 4 min over med heat.  Reserve.
3.  In 3T oil add:
  - 1 tsp cumin seeds
  - 1 bay leaf

4.  After 30 sec - 1 min add onion/garlic/ginger.  ~ 1/4 onion chopped (~1/2 C), 1 T ginger, 3 clove garlic.  Cook on medium for 5 min.

5.  Add 2 chopped tomatoes, cook ~3 min more on med-high until most of the water is gone.
6.  Add the following:
  - 2 tsp coriander powder
  - 1/4 tsp cayenne (or 1 tsp chili powder)
  - 1/2 tsp turmric
  - 1/2 tsp salt
  - 1 tsp curry powder
  - 1/2 C water

Let cook 5 min.  Then add beans + mushrooms back in.  Cook on low for 7-8 minutes.

7.  Add 1/2-3/4 C cream or half-and-half (we used half-and-half).  Add 1/4 tsp garam.  Let cook another 5 min or so. 

Garnish with cilantro.