Category: Soups
Rating:
4.29
Servings: 6
Ingredients
3 tablespoon mung beans
3 tablespoon pigeon peas
3 tablespoon yellow split peas
3 tablespoon green split peas
3 tablespoon chick peas
7 cup stock
1 teaspoon turmeric
1 tablespoon coriander
1 tablespoon shredded ginger root
3 tablespoon ghee
1 teaspoon salt
4 oz fresh spinach
2 teaspoon whole cumin seeds
2 teaspoon minced green chilies
1 bay leaf
1/8 teaspoon asafetida
1/4 teaspoon cayenne
1/2 teaspoon garam masala
2 tablespoon chopped coriander
Directions: How to Cook Five Dahl Soup
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"
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