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Five Dahl SoupRecipe : Five Dahl Soup
Procedure :
3 tb Mung beans 3 tb Pigeon peas 3 tb Yellow split peas 3 tb Green split peas 3 tb Chick peas 7 c Stock 1 ts Turmeric 1 tb Coriander 1 tb Shredded ginger root 3 tb Ghee 1 ts Salt 4 oz Fresh spinach 2 ts Whole cumin seeds 2 ts Minced green chilies 1 ea Bay leaf 1/8 ts Asafetida 1/4 ts Cayenne 1/2 ts Garam masala 2 tb 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" |
