Sprout, Bean & Vegetable Stew
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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.
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      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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Recipe ID 18305 (Apr 03, 2005)

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