Ingredients
- 2 onions
- 1 ripe tomato
- 525 gr mexican black beans
- 475 ml water in a nonmetallic bowl for at least (hot)
- 475 ml water
- 80 ml peanut oil
- 30 gr ginger (grated fresh)
- 18 gr garlic (minced)
- 18 gr cilantro leaves (chopped)
- 8 gr cilantro leaves
- 4 gr cumin seeds (ground roasted)
- 3 gr powdered chile (red hot)
- 2 gr cumin (freshly ground)
- 1 gr tamarind pulp
- 1 gr 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, 1. 81168831168.83.
