Five Dahl Soup


3 tablespoons mung beans
3 tablespoons pigeon peas
3 tablespoons yellow split peas
3 tablespoons green split peas
3 tablespoons chick peas
7 cups stock
1 teaspoon turmeric
1 tablespoon coriander
1 tablespoon shredded ginger root
3 tablespoons ghee
1 teaspoon salt
4 ounces fresh spinach
2 teaspoons whole cumin seeds
2 teaspoons Minced green chilies
1/8 teaspoon asafetida
1/4 teaspoon cayenne
1/2 teaspoon garam masala
2 tablespoons 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.




Substitute olive oil for ghee to make this vegan.


1.0 servings


Friday, December 10, 2010 - 1:02am


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