*  Exported from  MasterCook  *

                     SPROUT, BEAN & VEGETABLE STEW

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Ethnic                           Vegetarian
               Beans                            Soups/Stews

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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 & 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.

 Julie Sahni, "Classic Indian Cooking"



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