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Ingredientes
- 2 c. Mexican black beans
- 2 x cc Tamarind pulp (see note)
- 1/3 c. Peanut oil
- 2 x Onions, minced
- 2 Tbsp. Grated fresh ginger
- 2 Tbsp. Chopped garlic
- 1 tsp Powdered warm red chile peppers
- 1 tsp Freshly grnd cumin
- 1/2 tsp Turmeric
- 1 lrg Ripe tomato, finely minced
- 2 tsp Grnd roasted cumin seeds
- 1 tsp Garam masala Salt to taste
- 1 c. Minced cilantro leaves
Direcciones
- Pick over and wash the beans. Soak them overnight in cool water to cover.
- Soak the tamarind pulp in 2 c. warm 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. Throw away the residue and reserve the strained juice and pulp.
- Heat the oil in a heavy, shallow pan. Add in the onions and cook, stirring frequently, till they turn almost reddish brown, 10 to 12 min. Add in the ginger and garlic and cook for 5 min longer, stirring constantly and scraping the bottom of the pan. Add in the chile pepper, cumin and turmeric, and cook for 10 or possibly 15 seconds. Stir in the tomatoes and let them cook till they form a sauce and fat separates out.
- Drain the beans and add in to the pan along with 2 c. water. Cover and simmer till the beans are almost done. Check the water level from time to time, and if the b@beans look dry, add in small amounts of warm water.
- When the beans have finished cooking, there should be plenty of sauce. Stir in the tamarind, cover and simmer till the beans are very tender. Stir in the roasted cumin seeds, garam masala, salt and 1/2 c. of the cilantro leaves. Cover the pan and let rest for at least 10 min. Reheat and serve garnished with remaining cilantro leaves.
- NOTE: Tamarind is available in cake form at Indian markets.
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