Five Dahl Soup
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
Preparation
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"
Servings: 1
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