Sprout~ bean & vegetable stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Yellow lentils |
| ⅓ | teaspoon | Turmeric |
| 1 | pounds | Brussels sprouts |
| ¼ | pounds | Green beans, sliced |
| 1 | tablespoon | Tamarind paste |
| 3 | tablespoons | Light vegetable oil |
| ¾ | teaspoon | Black mustard seeds |
| ¼ | teaspoon | Fenugreek seeds |
| 2 | teaspoons | Chopped garlic |
| 1 | tablespoon | Sambaar powder |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Coriander leaves, chopped |
Directions
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 ¾ 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 & ¼ 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"