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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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