Spicy Tamarind Black Beans

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

here.

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

Spicy Tamarind Black Beans

1 loving cup dried dark beans
1-inch slice dried tamarind pulp
2 teaspoons reason cumin
1 tablespoon olive oil
1 pocket-sized onion, chopped
1-inch slice fresh ginger, minced
1 teaspoon blood-red chili pepper flakes
1/2 teaspoon reason turmeric
1/4 teaspoon asafoetida
1 tomato, chopped
2 light-green chilies, seeded as well as minced
1 teaspoon garam masala
large handful fresh coriander or parsley, chopped
1 teaspoon body of body of water salt, or to taste

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

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

Also during preparation, toast the reason cumin inward a dry out pan over medium-low heat, tossing frequently, until the spice becomes fragrant as well as darkens a duo of shades.  Set aside.

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

Now toss inward the chili flakes, turmeric as well as asafoetida. Stir for a few moments, as well as thence add together the tomatoes as well as chilies, as well as ready until a sauce forms as well as the petroleum separates from the tomatoes, near 10 minutes.

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

Remove from oestrus as well as flavor alongside salt. Serve inward bowls garnished alongside the remaining coriander or parsley.

Serves four to 6.

Other tamarind based recipes y'all may enjoy:
Mung Tamarind Dal
Tamarind Rice
Tamarind Chutney

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