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Sprout, Bean & Vegetable Stew

Recipe

Title:

Sprout, Bean & Vegetable Stew

Categories:

Ethnic, Vegetarian, Beans, Soups/stews

Yield:

4 servings

Ingredients

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

Directions

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

Directions

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

Directions

1. Julie Sahni, "Classic Indian Cooking"