Sprout, Bean & Vegetable Stew Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Yellow lentils,
1/3 tsp: Turmeric,
1 lbs: Brussels sprouts,
1/4 lbs: Green beans, sliced
1 tbsp: Tamarind paste,
3 tbsp: Light vegetable oil,
3/4 tsp: Black mustard seeds,
1/4 tsp: Fenugreek seeds,
2 tsp: Chopped garlic,
1 tbsp: Sambaar powder,
2 tsp: Salt,
2 tbsp: Coriander leaves, chopped
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp