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Five Dahl Soup

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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