Five Dahl Soup

Serving Size : 1
Ingredients

for prepare Five Dahl Soup

:

Amount	Measure	Ingredient - Preparation Method
3	tablespoons	mung beans
3	tablespoons	pigeon peas
3	tablespoons	yellow split peas
3	tablespoons	green split peas
3	tablespoons	chick peas
7	cups	stock
1	tablespoon	turmeric
1	tablespoon	coriander
1	tablespoon	shredded ginger root
3	tablespoons	ghee
1	tablespoon	salt
4	ounces	fresh spinach
2	teaspoons	whole cumin seeds
2	teaspoons	minced green chiles
1		bay leaf
1/8	teaspoon	asafetida
1/4	teaspoon	cayenne
1/2	teaspoon	garam masala
2	tablespoons	chopped coriander

Sort and wash the legumes. Combine in a bowl and soak in hot water for 1 hour. Drain. Combine the legumes with the stock, turmeric, coriander, ginger root and 1 tb of the ghee in a large pot. Bring to a boil and simmer covered for 1 1/2 hours. Stir occasionally. Remove the pot from the heat, add the salt and beat with a whisk until the soup is quite smooth. Add the coarsely chopped spinach and cook gently for 10 minutes. Heat the reamining ghee. When hot, add the cumin and chiles. Fry for 20 seconds then add the bay leaf, asafetida and cayenne. A few seconds later, add 3 tb water. Cook for a minute or so and then pour into the soup. Sprinkle in the garam masala and coriander and serve.

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