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"