Spicy Tamarind Black Beans
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Yields 4-6 Servings
Ingredients
1 cup dried black beans
1-inch piece dried tamarind pulp
2 teaspoons ground cumin
1 tablespoon olive oil
1 small onion, chopped
1-inch piece fresh ginger, minced
1 teaspoon red chili pepper flakes
1/2 teaspoon ground turmeric
1/4 teaspoon asafoetida
1 tomato, chopped
2 green chilies, seeded and minced
1 teaspoon garam masala
large handful fresh coriander or parsley, chopped
1 teaspoon sea salt, or to taste
Instructions
Rinse the dried beans under running water and soak overnight covered in several inches of water with a little yogurt whey or lemon juice added. After soaking, drain the beans and add to a medium saucepan. Cover with several inches of fresh water and bring to a boil. Immediately reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender but firm. Drain and set aside the beans and 1 cup of the cooking liquid.
Meanwhile, soak the tamarind in 1 cup of hot water for 15 minutes. Strain the liquid into a bowl, squeezing as much liquid as possible out of the tamarind pulp. Discard the pulp and set aside the liquid.
Also during preparation, toast the ground cumin in a dry pan over medium-low heat, tossing frequently, until the spice becomes fragrant and darkens a couple of shades. Set aside.
Heat a large saucepan over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl to coat the pan. Add the onion and stir until it becomes translucent, about 5 minutes. Add the ginger and continue to stir for 5 minutes, scraping the pan to prevent the ginger from sticking.
Now toss in the chili flakes, turmeric and asafoetida. Stir for a few moments, then add the tomatoes and chilies, and cook until a sauce forms and the oil separates from the tomatoes, about 10 minutes.
Stir in the beans and the reserved cooking liquid, raise the heat, and bring to a low boil. Reduce the heat to medium-low and simmer for 10-15 minutes. Now add the tamarind liquid, toasted ground cumin, garam masala, and most of the fresh chopped coriander or parsley, and simmer for another 10 minutes to let the flavours gently blend.
Remove from heat and season with salt. Serve in bowls garnished with the remaining coriander or parsley.