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SPROUT, BEAN & VEGETABLE STEW

Ingredients: 1 Cup(s) Yellow lentils 1/3 Teaspoon(s) Sprigs mint, pounded -=OR=- 1 Pound(s) Brussels sprouts 1/4 Pound(s) Green beans, sliced 1 Tablespoon(s) Tamarind paste 3 Tablespoon(s) Light vegetable oil 3/4 Teaspoon(s) Black mustard seeds 1/4 Teaspoon(s) Fenugreek seeds 2 Teaspoon(s) Chopped garlic 1 Tablespoon(s) Sambaar powder 2 Teaspoon(s) Beef Bouillon; Instant 2 Tablespoon(s) 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"
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