Five dahl soup

1 servings

Ingredients

QuantityIngredient
3tablespoonsMung beans
3tablespoonsPigeon peas
3tablespoonsYellow split peas
3tablespoonsGreen split peas
3tablespoonsChick peas
7cupsStock
1teaspoonTurmeric
1tablespoonCoriander
1tablespoonShredded ginger root
3tablespoonsGhee
1teaspoonSalt
4ouncesFresh spinach
2teaspoonsWhole cumin seeds
2teaspoonsMinced green chilies
1eachBay leaf
teaspoonAsafetida
¼teaspoonCayenne
½teaspoonGaram masala
2tablespoonsChopped coriander

Directions

Sort & wash the legumes. Combine in a bowl & soak in hot water for 1 hour. Drain.

Combine the legumes with the stock, turmeric, coriander, ginger root & 1 tb of the ghee in a ;arge pot. Bring to a boil & simmer covered for 1½ hours. Stir occasionally.

Remove the pot from the heat, add the salt & beat with a whisk till the soup is quite smooth. Add the coarsely chopped spinach & cook gently for 10 minutes.

Heat the reamining ghee. When hot, add the cumin & chilies. Fry for 20 seconds then add the bay leaf, asafetida & cayenne. A few seconds later, add 3 tb water. Cook for a minute or so & then pour into the soup. Sprinkle in the garam masala & coriander & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"