Side Pannel
Five Dahl Soup
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
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"
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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