Ingredients
- 2 onions
- 1 ripe tomato
- 2 c mexican black beans
- 2 cups water in a nonmetallic bowl for at least (hot)
- 2 cups water
- 3/8 c peanut oil
- 2 tb ginger (grated fresh)
- 2 tb garlic (minced)
- 1 c cilantro leaves (chopped)
- 1/2 cup cilantro leaves
- 2 ts cumin seeds (ground roasted)
- 1 ts powdered chile (red hot)
- 1 ts cumin (freshly ground)
- 2 cc tamarind pulp
- 1/2 ts turmeric
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.
