SPROUT~ BEAN & VEGETABLE STEW

      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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