Sprout, bean & vegetable stew

4 servings

Ingredients

Quantity Ingredient
1 cup Yellow lentils
⅓ teaspoon Turmeric
1 pounds Brussels sprouts
¼ pounds Green beans, sliced
1 tablespoon Tamarind paste
3 tablespoons Light vegetable oil
¾ teaspoon Black mustard seeds
¼ teaspoon Fenugreek seeds
2 teaspoons Chopped garlic
1 tablespoon Sambaar powder
2 teaspoons Salt
2 tablespoons Coriander leaves, chopped

Directions

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 ¾ 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 & ¼ 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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