---------- 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”
  
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