• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Five Dahl Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 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.

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

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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