Sprout, Bean & Vegetable Stew

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"