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1
Pick over and wash the beans.
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2
Soak them overnight in cold water to cover.
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3
Soak the tamarind pulp in 2 cups hot water in a nonmetallic bowl for at least 1 hour.
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4
Squeeze the pulp with fingers to extract as much juice as possible.
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5
Strain, pressing the pulp.
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6
Discard the residue and reserve the strained juice and pulp.
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7
Heat the oil in a heavy, shallow pan.
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8
Add the onions and cook, stirring frequently, until they turn almost reddish brown, 10 to 12 minutes.
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9
Add the ginger and garlic and cook for 5 minutes longer, stirring constantly and scraping the bottom of the pan.
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10
Add the chile pepper, cumin and turmeric, and cook for 10 or 15 seconds.
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11
Stir in the tomatoes and let them cook until they form a sauce and fat separates out.
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12
Drain the beans and add to the pan along with 2 cups water.
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13
Cover and simmer until the beans are almost done.
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14
Check the water level from time to time, and if the beans look dry, add small amounts of hot water.
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15
When the beans have finished cooking, there should be plenty of sauce.
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16
Stir in the tamarind, cover and simmer until the beans are very tender.
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17
Stir in the roasted cumin seeds, garam masala, salt and 1/2 cup of the cilantro leaves.
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18
Cover the pan and let rest for at least 10 minutes.
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19
Reheat and serve garnished with remaining cilantro leaves.
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20
NOTE: Tamarind is available in cake form at Indian markets.
