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  Recipe Home » Soups » Five Dahl Soup
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  Five Dahl Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 322
Ingredients:
3 tbsp Mung beans
3 tbsp Pigeon peas
3 tbsp Yellow split peas
3 tbsp Green split peas
3 tbsp Chick peas
7 cup Stock
1 tsp Turmeric
1 tbsp Coriander
1 tbsp Shredded ginger root
3 tbsp Ghee
1 tsp Salt
4 oz Fresh spinach
2 tsp Whole cumin seeds
2 tsp Minced green chilies
1 each Bay leaf
1/8 tsp Asafetida
1/4 tsp Cayenne
1/2 tsp Garam masala
2 tbsp Chopped coriander
Instructions:
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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