Title: Sprout, Bean & Vegetable Stew
Categories: Ethnic Vegetarian Bean Soup
Yield: 4 Servings

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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