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.
