The Christian fight is a good fight - really good, truly good, emphatically good. We see only part of it as yet. We see the struggle, but not the end; we see the campaign, but not the reward; we see the cross, but not the crown. We see a few humble, broken-spirited, penitent, praying people, enduring hardships and despised by the world; but we see not the hand of God over them, the face of God smiling on them, the kingdom of glory prepared for them. These things are yet to be revealed. Let us not judge by appearances. There are more good things about the Christian warfare than we see.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Ethnic, Vegetarian, Beans, Soups/stews	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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