Sprout Bean & Vegetable Stew Recipe

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.