Black Beans in Spicy Tamarind Sauce

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Black Beans in Spicy Tamarind Sauce

 

2 cups black beans

2 cups tamarind pulp

1/3 cup peanut oil

2 onions, chopped

2 tbsps. grated fresh ginger

2 tbsps. minced garlic

1 tsp. powdered hot red chile

1 tsp. freshly ground cumin

1/2 tsp. turmeric

1 large ripe tomato, finely chopped

2 tsps ground roasted cumin seeds

1 tsp. garam masala

salt to taste

1 cup 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, stirring

frequently, until they turn almost reddish brown, 10 to 12 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 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.