Five Dahl Soup

Course : Curry
Serves: 1
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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 tablespoon turmeric
1 tablespoon coriander
1 tablespoon shredded ginger root
3 tablespoons ghee
1 tablespoon salt
4 ounces fresh spinach
2 teaspoons whole cumin seeds
2 teaspoons minced green chiles
1 piece bay leaf
1/8 teaspoon asafetida
1/4 teaspoon cayenne
1/2 teaspoon garam masala
2 tablespoons chopped coriander

Preparation / Directions:

Sort and wash the legumes. Combine in a bowl and soak in hot water for 1 hour. Drain. Combine the legumes with the stock, turmeric, coriander, ginger root and 1 tb of the ghee in a large pot. Bring to a boil and simmer covered for 1 1/2 hours. Stir occasionally. Remove the pot from the heat, add the salt and beat with a whisk until the soup is quite smooth. Add the coarsely chopped spinach and cook gently for 10 minutes. Heat the reamining ghee. When hot, add the cumin and chiles. Fry for 20 seconds then add the bay leaf, asafetida and cayenne. A few seconds later, add 3 tb water. Cook for a minute or so and then pour into the soup. Sprinkle in the garam masala and coriander and serve.

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