From ufdi@sandbenders.demon.co.uk Thu Jan 3 14:31:10 2002 Date: Mon, 31 Dec 2001 22:14:19 +0000 From: Steph Peters Newsgroups: uk.food+drink.indian Subject: Curried red lentils and Brussels sprouts As promised, here's the curried sprouts recipe as I found it. I used channa dal instead of red lentils and cooked it in the microwave instead of simmering it. I rate it excellent, but then I love Brussels sprouts. CURRIED RED LENTILS AND BRUSSELS SPROUTS 8 oz. red lentils 1 lg. onion, coarsely chopped 1 tsp. minced garlic 1 tbsp. canola oil 1 1/2 tsp. ground cumin 1 tsp. turmeric 1/4 tsp. dried mustard 1 tbsp. grated fresh ginger 1 1/2 c. light stock 3 oz. tomato paste 2 tbsp. lemon juice 12 oz. Brussels sprouts, trimmed and quartered Cover lentils generously with water and bring to a boil. Reduce heat and cook until lentils are soft but have not lost their shape, less than 10 minutes. Saute onion and garlic in hot oil until onion begins to brown. Stir in cumin, turmeric, mustard and ginger and cook about 1 minute. Add stock, tomato paste, and lemon juice; stir to blend well. Add Brussels sprouts. Cover and simmer until sprouts are done, 5-7 minutes. When lentils are cooked, drain. When sprouts are cooked, stir in lentils, blend well and heat through. Yield: 3 servings. Taunt not the sysadmin, for he can become you and make your life interesting. Steph Peters, Manchester, England email: delete invalid from steph@sandbenders.demon.co.uk.invalid Tatting, lace & stitching page