Indian Sprout, Bean and Vegetable Stew

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Indian Sprout, Bean and Vegetable Stew

 

1 cup yellow lentils

1/3 tsp. turmeric

1 lb. brussels sprouts

1/4 lb. green beans, sliced

1 tbsp. tamarind paste

3 tbsps. light vegetable oil

3/4 tsp. black mustard seeds

1/4 tsp. fenugreek seeds

2 tsp. chopped garlic

1 tbsp. sambaar powder

2 tsps. salt

2 tbsps. 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.

 

 

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