Five Dal Soup

Recipe By : adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"
Serving Size : 6 

3 tbsps Mung beans
3 tbsps Pigeon peas
3 tbsps Yellow split peas
3 tbsps Green split peas
3 tbsps Chick peas
7 c Stock
1 tsp Turmeric
1 tbsp Coriander
1 tbsp Shredded ginger root
1 tsp Salt
4 ozs Fresh spinach
2 tsps Whole cumin seeds
2 tsps Minced green chilies
1 Bay leaf
1/8 tsp Asafetida
1/4 tsp Cayenne
1/2 tsp Garam masala
2 tbsps 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, and ginger root in a large 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.

In a non-stick pan, saute the chilies and cumin for 20 seconds (add 1 tbsp of water if needed to prevent sticking).  Then add the bay leaf, asafetida & cayenne. A few seconds later, add 3 TBS water. Cook for a minute or so & then pour into the soup. Sprinkle in the Garam masala & coriander & serve.

Original posted to Veg-Recipes
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