Sprout, Bean & Vegetable Stew

* Exported from MasterCook *

SPROUT, BEAN & VEGETABLE STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Vegetarian
Beans Soups/Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Yellow lentils
1/3 ts Turmeric
1 lb Brussels sprouts
1/4 lb Green beans, sliced
1 tb Tamarind paste
3 tb Light vegetable oil
3/4 ts Black mustard seeds
1/4 ts Fenugreek seeds
2 ts Chopped garlic
1 tb Sambaar powder
2 ts Salt
2 tb Coriander leaves, chopped

Wash lentils. Put in a large pot with turmeric & 4
cups of water. Bring to a boil, reduce heat & simmer,
partially covered, for 30 minutes. Add another 3/4
cups water & continue to simmer for another 30
minutes. Stir often to prevent burning. You should
have a stiff puree. Set aside.

While lentils are cooking, wash vegetables & dry.
Prepare sprouts as you would for any cooking. Heat
oil in a deep saucepan & when very hot, add mustard
seeds. After 15 seconds, add fenugreek. Then add
garlic & sambaar powder. Stir for a moment & add
sprouts & beans. Fry the vegetables, turning &
tossing them for 2 to 3 minutes. Add tamarind paste,
salt & 1/4 cup warm water. Reduce heat & cook,
covered, for 20 minutes. Add lentils to the
vegetables. Cook for another 10 to 15 minutes, or
until the vegetables are completely cooked. Stir in
coriander & serve with plain cooked rice.

Julie Sahni, "Classic Indian Cooking"



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