Sprout Bean & Vegetable Stew Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1 cup: yellow lentils,
1/3 teaspoon: turmeric,
1 lb: brussels sprouts,
1/4 lb: green beans, sliced,
1 tablespoon: tamarind paste,
3 tablespoon: light vegetable oil,
3/4 teaspoon: black mustard seeds,
1/4 teaspoon: fenugreek seeds,
2 teaspoon: chopped garlic,
1 tablespoon: sambaar powder,
2 teaspoon: salt,
2 tablespoon: 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"
Yield: 4 servings
Source from luhu.jp
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"
Yield: 4 servings
Source from luhu.jp