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| RECIPE FOR FIVE DAHL SOUP |
Title: Five Dahl Soup
Category: Vegetarian Indian Soups-stews
Serves: 1
Ingredients:
| 3.00 | tb | Mung beans | | 3.00 | tb | Pigeon peas | | 3.00 | tb | Yellow split peas | | 3.00 | tb | Green split peas | | 3.00 | tb | Chick peas | | 7.00 | c | Stock | | 1.00 | ts | Turmeric | | 1.00 | tb | Coriander | | 1.00 | tb | Shredded ginger root | | 3.00 | tb | Ghee | | 1.00 | ts | Salt | | 4.00 | oz | Fresh spinach | | 2.00 | ts | Whole cumin seeds | | 2.00 | ts | Minced green chilies | | 1.00 | ea | Bay leaf | | 0.12 | ts | Asafetida | | 0.25 | ts | Cayenne | | 0.50 | ts | Garam masala | | 2.00 | tb | Chopped coriander |
Instructions:
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"
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