Title: Five Dahl Soup
Categories: Soup Vegetarian Indian
Yield: 1 Servings

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	ts	Turmeric
1	tb	Coriander
1	tb	Shredded ginger root
3	tb	Ghee
1	ts	Salt
4	oz	Fresh spinach
2	ts	Whole cumin seeds
2	ts	Minced green chilies
1		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"

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