*  Exported from  MasterCook  *
 
                               FIVE DAHL SOUP
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups/stews                      Vegetarian
                 Indian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Turmeric
    1       tb           Coriander
    1       tb           Shredded ginger root
    3       tb           Ghee
    1       t            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”
  
 
 
                    - - - - - - - - - - - - - - - - - -