Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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