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1
Pick over and wash the beans.
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2
Soak them overnight in cool water to cover.
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3
Soak the tamarind pulp in 2 c. warm 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
Throw away 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 in the onions and cook, stirring frequently, till they turn almost reddish brown, 10 to 12 min.
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9
Add in the ginger and garlic and cook for 5 min longer, stirring constantly and scraping the bottom of the pan.
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10
Add in the chile pepper, cumin and turmeric, and cook for 10 or possibly 15 seconds.
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11
Stir in the tomatoes and let them cook till they form a sauce and fat separates out.
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12
Drain the beans and add in to the pan along with 2 c. water.
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13
Cover and simmer till the beans are almost done.
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14
Check the water level from time to time, and if the [email protected]/* <!
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15
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16
When the beans have finished cooking, there should be plenty of sauce.
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17
Stir in the tamarind, cover and simmer till the beans are very tender.
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18
Stir in the roasted cumin seeds, garam masala, salt and 1/2 c. of the cilantro leaves.
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19
Cover the pan and let rest for at least 10 min.
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20
Reheat and serve garnished with remaining cilantro leaves.
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21
NOTE: Tamarind is available in cake form at Indian markets.
