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Five Dahl Soup ethnic, soups, vegetarian 3 tablespoon mung beans 3 tablespoon pigeon peas 3 tablespoon yellow split peas 3 tablespoon green split peas 3 tablespoon chick peas 7 cup stock 1 teaspoon turmeric 1 tablespoon coriander 1 tablespoon shredded ginger root 3 tablespoon ghee 1 teaspoon salt 4 oz fresh spinach 2 teaspoon whole cumin seeds 2 teaspoon minced green chilies 1 each bay leaf 1/8 teaspoon asafetida 1/4 teaspoon cayenne 1/2 teaspoon garam masala 2 tablespoon 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 ;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" Shared by Mark Satterly Yield: 1 batch Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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