Sprout, Bean & Vegetable Stew
Vegetarian Beans Sprouts Vegetables Stews
Last updated 6/12/2012 12:56:12 AM. Recipe ID 18305. Report a problem with this recipe.
Title: Sprout, bean & vegetable stew
Categories: Ethnic, Vegetarian, Beans, Soups/stews
Yield: 4 Servings
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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