*  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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