| cumin seeds
4-5 cloves garlic, chopped
1/4 teaspoon garam masala
2-3 tablespoon cilantro leaves
Directions:
Rinse and soak beans for a couple of hours in at least 3 1/2 cups of
water in a medium saucepan. Bring beans to a boil over medium heat,
add half the ginger, the chili powder, and the tumeric. Reduce heat,
cover the pan and cook slowly for 45-50 minutes Add remaining ginger,
chilis, tamarind pulp, mix it well and let it simmer for
another 10-15 minutes. Meanwhile, SLOWLY dryfry onion to gradually
carmelize it, as it begins to color add cumin seeds and garlic (add a
little H2O to prevent burning if necessary). Remove pan from heat
just as garlic darkens. Pour mixture into beans, together with Garam
masala, stir and cook another 5 minutes. Before serving, stir in
cilantro leaves and serve hot.
Serves:
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