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Sprout,
Bean & Vegetable Stew
Adapted from Julie Sahni, "Classic Indian Cooking"
- 1 cup yellow lentils
- 3/4 tsp. black mustard seeds
- 1/3 tsp. turmeric
- 1/4 tsp. fenugreek seeds
- 1 lb Brussels sprouts
- 2 tsp. chopped garlic
- 1/4 lb green beans, sliced
- 1 tbs. sambaar powder
- 1 tbs. tamarind paste
- 2 tsp. salt
- 3 tbs. light vegetable oil
- 2 tbs. coriander leaves, chopped
Wash lentils.
Put in a large pot with turmeric and 4 cups of water.
Bring to a boil, reduce heat and simmer, partially covered, for 30
minutes.
Add another 3/4 cups water and 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 and dry.
Prepare sprouts as you would for any cooking.
Heat oil in a deep saucepan and when very hot, add mustard seeds.
After 15 seconds, add fenugreek.
Then add garlic and sambaar powder.
Stir for a moment and add sprouts and beans.
Fry the vegetables, turning and tossing them for 2 to 3 minutes.
Add tamarind paste, salt and 1/4 cup warm water.
Reduce heat and 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 and serve with plain cooked rice.
Serves: 4.
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