Black Beans In Spicy Tamarind Sauce

Title: BLACK BEANS IN SPICY TAMARIND SAUCE

Categories: Indian, Vegetables, Ceideburg 2

Yield: 1 Servings

2.00 c Mexican black beans

2.00 cc Tamarind pulp (see note)

0 1/3 c Peanut oil

2.00 Onions, chopped

2.00 tb Grated fresh ginger

2.00 tb Minced garlic

1.00 ts Powdered hot red chile

-peppers

1.00 ts Freshly ground cumin

0 1/20 ts Turmeric

1.00 lg Ripe tomato, finely chopped

2.00 ts Ground roasted cumin seeds

1.00 ts Garam masala

Salt to taste

1.00 c Chopped cilantro leaves

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

cover.

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

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

and reserve the strained juice and pulp.

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

10 to

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

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

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

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

separates out.

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

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

time to time, and if the b

beans look dry, add small amounts of hot

water.

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

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

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

least 10 minutes. Reheat and serve garnished with remaining cilantro

leaves.

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

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

From San Francisco Chronicle, 12/7/88.

Posted by Stephen Ceideburg

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