Title: Five Dahl Soup
Categories: Soups/stews, Vegetarian, Indian
Yield: 1 servings
3 tb Mung beans 1 ts Salt
3 tb Pigeon peas 4 oz Fresh spinach
3 tb Yellow split peas 2 ts Whole cumin seeds
3 tb Green split peas 2 ts Green chilies; minced
3 tb Chick peas 1 ea Bay leaf
7 c Stock 1/8 ts Asafetida
1 ts Turmeric 1/4 ts Cayenne
1 tb Coriander 1/2 ts Garam masala
1 tb Ginger root; shredded 2 tb Coriander; chopped
3 tb Ghee
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 large 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
until the soup is quite smooth. Add the coarsely chopped spinach &
cook gently for 10 minutes.
Heat the remaining 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.
Recipe by Yamuna Devi, "The Art of Indian Vegetarian Cooking"
