💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › indian › five-dahl-s… captured on 2022-07-16 at 17:13:39.
View Raw
More Information
⬅️ Previous capture (2022-06-11)
-=-=-=-=-=-=-
- Exported from MasterCook *
FIVE DAHL SOUP
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Vegetarian
Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Turmeric
1 tb Coriander
1 tb Shredded ginger root
3 tb Ghee
1 t Salt
4 oz Fresh spinach
2 ts Whole cumin seeds
2 ts Minced green chilies
1 ea 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"
- - - - - - - - - - - - - - - - - -