💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › indian › recipe387.t… captured on 2022-07-16 at 17:13:41.
⬅️ Previous capture (2022-06-11)
-=-=-=-=-=-=-
---------- Recipe via Meal-Master (tm) v8.02
Title: FIVE DAHL SOUP
Categories: Soups/stews, Vegetarian, Indian
Yield: 1 servings
3 tb Mung beans 1 ts Salt
3 tb Pigeon peas 4 oz Fresh spinach
3 tb Yellow split peas 2 ts Whole cumin seeds
3 tb Green split peas 2 ts Minced green chilies
3 tb Chick peas 1 ea Bay leaf
7 c Stock 1/8 ts Asafetida
1 ts Turmeric 1/4 ts Cayenne
1 tb Coriander 1/2 ts Garam masala
1 tb Shredded ginger root 2 tb Chopped coriander
3 tb Ghee
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"
-----