Five Dahl Soup
Ingredients:
3
tb
Mung beans
1/2
ts
Garam masala
1/4
ts
Cayenne
1/8
ts
Asafetida
1
ea
Bay leaf
2
ts
Minced green chilies
2
ts
Whole cumin seeds
4
oz
Fresh spinach
1
ts
Salt
3
tb
Ghee
1
tb
Shredded ginger root
1
tb
Coriander
1
ts
Turmeric
7
c
Stock
3
tb
Chick peas
3
tb
Green split peas
3
tb
Yellow split peas
3
tb
Pigeon peas
2
tb
Chopped coriander
Method:
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 1 1/2 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"