SPROUT, BEAN And VEGETABLE STEW

13.09.2008 | Author: Cook | Posted in Lentil
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SPROUT, BEAN And VEGETABLE STEW


Servings: 4
Ingredients: 

  • 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 and 4 cups of water. Bring
to a boil, reduce heat and simmer, partially covered, for 30 minutes. Add
another 3/4 cups water and 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 and dry. Prepare sprouts as you
would for any cooking. Heat oil in a deep saucepan and when very hot, add
mustard seeds. After 15 seconds, add fenugreek. Then add garlic and sambaar
powder. Stir for a moment and add sprouts and beans. Fry the vegetables,
turning and tossing them for 2 to 3 minutes. Add tamarind paste, salt and 1/4
cup warm water. Reduce heat and 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 and serve with plain
cooked rice.

Julie Sahni, ‘Classic Indian Cooking’

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