Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Yellow lentils 3/4 ts Black mustard seeds
1/3 ts Turmeric 1/4 ts Fenugreek seeds
1 lb Brussels sprouts 2 ts Chopped garlic
1/4 lb Green beans, sliced 1 tb Sambaar powder
1 tb Tamarind paste 2 ts Salt
3 tb Light vegetable oil 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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