Black Beans In Spicy Tamarind Sauce

Ingredients

2 c mexican black beans
2 cc tamarind pulp
3/8 c peanut oil
2 onions
2 tb ginger
2 tb garlic
1 ts powdered chile
1 ts cumin
1/2 ts turmeric
1 ripe tomato
2 ts cumin seeds
1 c cilantro leaves
2 cups water in a nonmetallic bowl for at least
2 cups water
1/2 cup 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, 12/7/88.