Five dahl soup

Yield: 1 servings

Measure Ingredient
3 tablespoons Mung beans
3 tablespoons Pigeon peas
3 tablespoons Yellow split peas
3 tablespoons Green split peas
3 tablespoons Chick peas
7 cups Stock
1 teaspoon Turmeric
1 tablespoon Coriander
1 tablespoon Shredded ginger root
3 tablespoons Ghee
1 teaspoon Salt
4 ounces Fresh spinach
2 teaspoons Whole cumin seeds
2 teaspoons Minced green chilies
1 each Bay leaf
⅛ teaspoon Asafetida
¼ teaspoon Cayenne
½ teaspoon Garam masala
2 tablespoons Chopped coriander

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"

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