Ingredients Jump to Instructions ↓

  1. MMMMM-- Recipe via Meal-Master (tm) v8.05


  3. Categories: Indian, Vegetables, Ceideburg 2

  4. Yield: 1 Servings

  5. 2.00 c Mexican black beans

  6. 2.00 cc Tamarind pulp (see note)

  7. 0 1/3 c Peanut oil

  8. 2.00 Onions, chopped

  9. 2.00 tb Grated fresh ginger

  10. 2.00 tb Minced garlic

  11. 1.00 ts Powdered hot red chile

  12. -peppers

  13. 1.00 ts Freshly ground cumin

  14. 0 1/20 ts Turmeric

  15. 1.00 lg Ripe tomato, finely chopped

  16. 2.00 ts Ground roasted cumin seeds

  17. 1.00 ts Garam masala

  18. Salt to taste

  19. 1.00 c Chopped cilantro leaves

  20. Pick over and wash the beans. Soak them overnight in cold water to

  21. cover.

  22. Soak the tamarind pulp in 2 cups hot water in a nonmetallic bowl for at least 1 hour. Squeeze the pulp with fingers to extract as much

  23. juice as possible. Strain, pressing the pulp. Discard the residue

  24. and reserve the strained juice and pulp.

  25. Heat the oil in a heavy, shallow pan. Add the onions and cook,

  26. 10 to

  27. minutes. Add the ginger and garlic and cook for 5 minutes longer,

  28. stirring constantly and scraping the bottom of the pan. Add the

  29. chile pepper, cumin and turmeric, and cook for 10 or 15 seconds. Stir

  30. in the tomatoes and let them cook until they form a sauce and fat

  31. separates out.

  32. Drain the beans and add to the pan along with 2 cups water. Cover

  33. and simmer until the beans are almost done. Check the water level from

  34. time to time, and if the b

  35. beans look dry, add small amounts of hot

  36. water.

  37. When the beans have finished cooking, there should be plenty of

  38. sauce. Stir in the tamarind, cover and simmer until the beans are

  39. very tender. Stir in the roasted cumin seeds, garam masala, salt and 1/2 cup of the cilantro leaves. Cover the pan and let rest for at

  40. least 10 minutes. Reheat and serve garnished with remaining cilantro

  41. leaves.

  42. NOTE: Tamarind is available in cake form at Indian markets.

  43. Adapted from Julie Sahni's "Classic Indian Cooking."

  44. From San Francisco Chronicle, 12/7/88.

  45. Posted by Stephen Ceideburg

  46. MMMMM


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