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Sprout bean & vegetable stew

Yield: 4 servings

Ingredients:

• 1 c Yellow lentils 3/4 ts Black mustard seeds
• 1/3 ts Turmeric 1/4 ts Fenugreek seeds
• 1 lb Brussels sprouts 2 ts Chopped garlic
• 1/4 lb Green beans sliced 1 tb Sambaar powder
• 1 tb Tamarind paste 2 ts Salt
• 3 tb Light vegetable oil 2 tb Coriander leaves

Instructions:

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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