Side Pannel
Sprout, Bean and Vegetable Stew
Sprout, Bean and Vegetable Stew
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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"
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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