Spicy Tamarind Rice and Beans

Cook the rice according to package directions until fluffy. Cook or warm the black beans and fermented beans separately, then drain and set aside. In a large pan over medium heat, heat the oil, then saute the crushed garlic, red chili, optional Scotch bonnet, salt, Maggi cubes, curry, masala, and chopped tulsi leaves for 1-2 minutes, just until fragrant and lightly browned.

Stir in the tamarind paste and cook for 1 minute until slightly thickened. Add the tomato paste, mashed dates, and 3/4 cup water, stirring until the sauce is smooth; add up to 1/4 cup more water if needed. Simmer for 3-5 minutes, taste and adjust seasoning, then serve the rice and beans separately with the sauce spooned over the top, or mix everything together in the pan before serving.