Five Dahl Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Mung beans,
3 tbsp: Pigeon peas,
3 tbsp: Yellow split peas,
3 tbsp: Green split peas,
3 tbsp: Chick peas,
7 cup: Stock,
1 tsp: Turmeric,
1 tbsp: Coriander,
1 tbsp: Shredded ginger root,
3 tbsp: Ghee,
1 tsp: Salt,
4 ounce: Fresh spinach,
2 tsp: Whole cumin seeds,
2 tsp: Minced green chilies,
1 each: Bay leaf,
1/8 tsp: Asafetida,
1/4 tsp: Cayenne,
1/2 tsp: Garam masala,
2 tbsp: Chopped coriander,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp