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| 1 | cup | lentils, yellow | |
| 1/3 | teaspoon | turmeric | |
| 1 | pound | brussel sprouts | |
| 1/4 | pound | green beans | sliced |
| 1 | tablespoon | tamarind paste | |
| 3 | tablespoons | vegetable oil | light |
| 3/4 | teaspoon | mustard seeds, black | |
| 1/4 | teaspoon | fenugreek seeds | |
| 2 | teaspoons | garlic | chopped |
| 1 | tablespoon | sambar powder | |
| 2 | teaspoons | salt | |
| 2 | tablespoons | cilantro leaves | chopped |
Wash lentils.
Put in a large pot with turmeric and 4 cups of water.
Bring to a boil, reduce heat and simmer, partially covered, for 30 minutes.
Add another 3/4 cups water and continue to simmer for another Stir often to prevent burning.
You should have a stiff puree. Set aside.
While lentils are cooking, wash vegetables and dry.
Prepare sprouts as you would for any cooking.
Heat oil in a deep saucepan and when very hot, add mustard seeds.
After 15 seconds, add fenugreek. Then add garlic and sambaar powder.
Stir for a moment and add sprouts and beans. Fry the vegetables, turning and tossing them for 2 to 3 minutes.
Add tamarind paste, salt and 1/4 cup warm water.
Reduce heat and 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 and serve with plain cooked rice.
| % Daily Value* | |
| Total Fat 11.0g | 16% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1473mg | 61% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 4.0g | 16% |
| Sugars 2.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 22% | Vitamin C | 126% | |
| Calcium | 6% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The other day I was having lunch with a friend of mine. A fellow epicurean, he frequents upscale eateries and possesses an above...
Also, if you add chunks of Boneless, Skinless, Chicken Breast to this recipe it is quite excellent !!!
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