Recipe - Five Dahl Soup

3 tablespoon Mung beans
3 tablespoon Pigeon peas
3 tablespoon Yellow split peas
3 tablespoon Green split peas
3 tablespoon Chick peas
7 cup Stock
1 teaspoon Turmeric
1 tablespoon Coriander
1 tablespoon Shredded ginger root
3 tablespoon Ghee
1 teaspoon Salt
4 ounce Fresh spinach
2 teaspoon Whole cumin seeds
2 teaspoon Minced green chilies
1 Bay leaf
1/8 teaspoon Asafetida
One fourth teaspoon Cayenne
One half teaspoon Garam masala
2 tablespoon 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 tablespoon 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"

Date: Wed, 12 Jun 1996 22:11:10 0700

From: Julie Bertholf jewel1@ix.netcom.com

MMRecipes Digest V3 #164

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.