Black Beans In Spicy Tamarind Sauce

Ingredients

525 gr mexican black beans
1 gr tamarind pulp
80 ml peanut oil
2 onions
30 gr ginger
18 gr garlic
3 gr powdered chile
2 gr cumin
1 gr turmeric
1 ripe tomato
4 gr cumin seeds
18 gr cilantro leaves
475 ml water in a nonmetallic bowl for at least
475 ml water
8 gr cilantro leaves

Instructions

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, 1. 81168831168.83.