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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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"
| 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 |
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