Five Dahl Soup

Servings: 1
Ingredients:

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

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

Combine the legumes with the stock, turmeric, coriander, ginger root and 1
tb of the ghee in a ;arge pot. Bring to a boil and simmer covered for 1 1/2
hours. Stir occasionally.

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

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

Yamuna Devi, ‘The Art of Indian Vegetarian Cooking’

—–