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

INGREDIENTS

1 c Yellow lentils
1/3 t Turmeric
1 lb Brussels sprouts
1/4 lb Green beans, sliced
1 T Tamarind paste
3 T Light vegetable oil
3/4 t Black mustard seeds
1/4 t Fenugreek seeds
2 t Chopped garlic
1 T Sambaar powder
2 t Salt
2 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 148
Calories From Fat: 99
Total Fat: 11.3g
Cholesterol: 0mg
Sodium: 1456.1mg
Potassium: 434.3mg
Carbohydrates: 11.4g
Fiber: 4.7g
Sugar: 2.2g
Protein: 3.7g


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