| 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
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”