Spicy Tamarind Black Beans

The dried pulp of the tamarind fruit has a refreshing sour in addition to slightly sugariness tang that tempers in addition to lends wonderful depth to spicy foods.  Easy to prepare in addition to use, the widespread purpose of tamarind inward due south Indian cooking gives many of the region's dishes a feature hot in addition to sour sense of savour also every bit a lovely fragrance that invites the palate in addition to prepares the appetite for an authentic, warming in addition to delicious eating experience. My guests in addition to I were tantalized yesteryear the aromas of this spicy tamarind dark edible bean dish every bit it simmered on the stove, eager to encounter it finished, in addition to delighted to uncovering that the flavours matched the expectations.

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This is my submission to My Legume Love Affair, a most pop monthly upshot started yesteryear beloved Susan of Sandhya's Kitchen.

Spicy Tamarind Black Beans

1 loving cup dried dark beans
1-inch slice dried tamarind pulp
2 teaspoons position down cumin
1 tablespoon olive oil
1 modest onion, chopped
1-inch slice fresh ginger, minced
1 teaspoon cherry chili pepper flakes
1/2 teaspoon position down turmeric
1/4 teaspoon asafoetida
1 tomato, chopped
2 greenish chilies, seeded in addition to minced
1 teaspoon garam masala
large handful fresh coriander or parsley, chopped
1 teaspoon ocean salt, or to taste

Rinse the dried beans nether running H2O in addition to soak overnight covered inward several inches of H2O amongst a niggling yogurt whey or lemon juice added. After soaking, drain the beans in addition to add together to a medium saucepan. Cover amongst several inches of fresh H2O in addition to convey to a boil. Immediately trim back the oestrus to low, cover, in addition to simmer for 1 to 1 1/2 hours or until the beans are tender only firm. Drain in addition to laid aside the beans in addition to 1 loving cup of the cooking liquid.

Meanwhile, soak the tamarind inward 1 loving cup of hot H2O for xv minutes. Strain the liquid into a bowl, squeezing every bit much liquid every bit possible out of the tamarind pulp. Discard the pulp in addition to laid aside the liquid.

Also during preparation, toast the position down cumin inward a dry out pan over medium-low heat, tossing frequently, until the spice becomes fragrant in addition to darkens a couplet of shades.  Set aside.

Heat a large saucepan over medium heat. When hot, toss inward the olive oil, hold off a few moments, thence swirl to coat the pan. Add the onion in addition to stir until it becomes translucent, nearly v minutes. Add the ginger in addition to maintain to stir for v minutes, scraping the pan to forestall the ginger from sticking.

Now toss inward the chili flakes, turmeric in addition to asafoetida. Stir for a few moments, thence add together the tomatoes in addition to chilies, in addition to laid upward until a sauce forms in addition to the petroleum separates from the tomatoes, nearly 10 minutes.

Stir inward the beans in addition to the reserved cooking liquid, enhance the heat, in addition to convey to a depression boil. Reduce the oestrus to medium-low in addition to simmer for 10-15 minutes. Now add together the tamarind liquid, toasted position down cumin, garam masala, in addition to most of the fresh chopped coriander or parsley, in addition to simmer for approximately other 10 minutes to allow the flavours gently blend.

Remove from oestrus in addition to flavor amongst salt. Serve inward bowls garnished amongst the remaining coriander or parsley.

Serves four to 6.

Other tamarind based recipes you lot may enjoy:
Mung Tamarind Dal
Tamarind Rice
Tamarind Chutney

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