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Five Dahl Soup

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      Title: FIVE DAHL SOUP
 Categories: Soups/stews, Vegetarian, Indian
      Yield: 1 Servings
 
      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"
 
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