MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Lentil Curry with Potatoes and Vegetables
 Categories: Vegetarian, Indian, Beans, Chilies, Curry
      Yield: 6 Servings
 
      2 c  Dried lentils; rinsed
      2 tb Vegetable oil
      1 md Onion; diced
     12    Mushrooms; sliced
      1 sm Zucchini; diced
      2    Tomatoes; cored, diced
      4 cl Garlic; minced
      1    Jalapeno pepper; seeded
           -and minced
      1 tb Fresh ginger root; minced
      1 tb Curry powder
      1 ts Ground cumin
      1 ts Ground coriander -OR-
      1 ts Garam masala
      1 ts Salt
    1/2 ts Ground black pepper
      2 c  White potatoes;
           -unpeeled, diced
      2    Carrots; peeled, diced
      8    Broccoli florets -OR-
      8    Cauliflower florets
      8 c  Hot cooked rice
 
  Place the lentils in plenty of water to cover and cook until
  tender (see package for time; 30 to 45 minutes). Drain the lentils
  in a slander, reserving 2 cups of the cooking liquid, and set
  aside.
  
  Heat the oil in a large saucepan over medium heat and add the
  onion, mushrooms, and zucchini. Cook for about 7 minutes, until
  the vegetables are tender, stirring occasionally. Add the
  tomatoes, garlic, jalapeno, and ginger, and cook for 4 to 5
  minutes more. Add the seasonings and cook 1 minute more.
  
  Blend in the lentils, reserved cooking liquid, potatoes, and
  carrots and cook over low heat for 35 to 40 minutes, stirring
  occasionally. Add the broccoli and cook for another 5 to 10
  minutes until broccoli is fork tender.
  
  Remove from the heat and serve with basmati rice.  A cucumber
  raita or plain yogurt make a soothing accompaniment.
  
  Green mung beans may be used for this dish as well as other kinds
  of lentils.

  Recipe by Lean Bean Cuisine by Jay Solomon

  From: Kitpath
 
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