• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Sprout, Bean and Vegetable Stew

  • Recipe Submitted by on

Category: Beans, Vegetarian

 Ingredients List

  • 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


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"

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