Five Dahl Soup Recipe

Step 1

Sort & wash the legumes. Combine in a bowl & soak in hot water for 1 hour. Drain.

Step 2

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.

Step 3

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.

Step 4

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"

Things You'll Need

  • 3tb Mung beans
  • 3tb Pigeon peas
  • 3tb Yellow split peas
  • 3tb Green split peas
  • 3tb Chick peas
  • 7c Stock
  • 1ts Turmeric
  • 1tb Coriander
  • 1tb Shredded ginger root
  • 3tb Ghee
  • 1ts Salt
  • 4oz Fresh spinach
  • 2ts Whole cumin seeds
  • 2ts Minced green chilies
  • 1ea Bay leaf
  • 1/8ts Asafetida
  • 1/4ts Cayenne
  • 1/2ts Garam masala
  • 2tb Chopped coriander

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