*  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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