Five Dahl Soup

Recipe Ingredients

3 tablespoons	45ml	Mung beans
3 tablespoons	45ml	Pigeon peas
3 tablespoons	45ml	Yellow split peas
3 tablespoons	45ml	Green split peas
3 tablespoons	45ml	Chick peas
7 cups	1659ml	Stock
1 tablespoon	15ml	Turmeric
1 tablespoon	15ml	Coriander
1 tablespoon	15ml	Shredded ginger root
3 tablespoons	45ml	Ghee
1 tablespoon	15ml	Salt
4 oz	113g	Fresh spinach
2 teaspoons	10ml	Whole cumin seeds
2 teaspoons	10ml	Minced green chiles
1		Bay leaf
1/8 teaspoon	0.6ml	Asafetida
1/4 teaspoon	1.3ml	Cayenne
1/2 teaspoon	2.5ml	Garam masala
2 tablespoons	30ml	Chopped coriander

Recipe Instructions

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 large 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 until 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 chiles. 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.

Source:
Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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