Black Beans In Spicy Tamarind Sauce Recipe

Black Beans In Spicy Tamarind Sauce Recipe

Ingredients:

2 c of beans (black)
2 cc of tamarind pulp (Tamarind can be found in cake forms at the Indian markets)
1/3 c of oil (peanut)
2 pcs of onions; minced
2 Tbsps of ginger (freshly grated)
2 Tbsps of garlic; chopped
1 tsp of powdered chili (red)
1 tsp of cumin; ground
1/2 tsp of turmeric
2 tsp of cumin (seeds); roast then grind
1 pc of large-size tomato; chop finely
1 tsp of garam masala
salt (to taste)
1 c of cilantro (leaves); chopped

Instruction:

Wash beans well (remove anything unwanted). Soak beans overnight using cool water.

Using two cups of water (hot but not boiling), soak tamarind-pulp using a glass bowl (or other non-metallic containers) for an hour. Then squeeze and strain to gather the juice. Set aside pulp and juice.

Heat oil using a skillet. Saute onions for ten to twelve minutes or until brown. Add in ginger, garlic then cook five more minutes, constantly stirring.

Sprinkle the turmeric, pepper and cumin then cook ten to fifteen seconds more. Add tomatoes then cook til sauce is formed and oils are separated.

Remove water from soaked beans then pour beans into the cooking pan. Pour in two cups of water.

Bring to boil with the cover then simmer til beans are nearly done. Pour in little amounts of water if beans become dry.

There will be lots of sauces when beans are done. Mix pulp and juice of tamarind then simmer with the cover on til beans become tender.

Add cumin (seeds), the garam masala, dash of salt then cilantro (leaves). Replace cover then let it stand for ten minutes. Heat again before serving and garnish with the rest of the cilantro (leaves).

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