Five Dahl Soup

Ingredients

3 tablespoons mung beans

3 tablespoons pigeon peas

3 tablespoons yellow split peas

3 tablespoons green split peas

3 tablespoons chick peas

7 cups stock

1 teaspoon turmeric

1 tablespoon coriander

1 tablespoon shredded ginger root

3 tablespoons ghee

1 teaspoon salt

4 ounces fresh spinach

2 teaspoons whole cumin seeds

2 teaspoons Minced green chilies

1 bay leaf

1/8 teaspoon asafetida

1/4 teaspoon cayenne

1/2 teaspoon garam masala

2 tablespoons chopped coriander

Preparation

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.