Five Dahl Soup

Ingredients

50 gr mung beans
38 gr pigeon peas
38 gr split peas
38 gr green split peas
38 gr chick peas
7 stock
3 gr turmeric
6 gr coriander
6 gr ginger root
40 gr ghee
3 gr salt
16 gr spinach
4 gr cumin seeds
6 gr green chilies
1 bay leaf
1/8 asafetida
1 gr cayenne
1 gr garam masala
12 gr coriander sort
14 gr ghee in

Instructions

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"