Five Dahl Soup-India

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Five Dahl Soup-India

 

3 tbsps. mung beans

3 tbsps. pigeon peas

3 tbsps. yellow split peas

3 tbsps. green split peas

3 tbsps. chick peas

7 cups stock

1 tsp. turmeric

1 tbsp. coriander

1 tbsp. shredded ginger root

3 tbsps. ghee

1 tsp. salt

4 ozs. fresh spinach

2 tsps. whole cumin seeds

2 tsps. minced green chilies

1 bay leaf

1/8 tsp. asafetida

1/4 tsp. cayenne

1/2 tsp. garam masala

2 tbsps. chopped coriander

 

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 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.

 

 

 

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