Five Dahl Soup

Ingredients

3 tb mung beans
3 tb pigeon peas
3 tb split peas
3 tb green split peas
3 tb chick peas
7 stock
1 ts turmeric
1 tb coriander
1 tb ginger root
3 tb ghee
1 ts salt
4 oz spinach
2 ts cumin seeds
2 ts green chilies
1 bay leaf
1/8 asafetida
1/4 ts cayenne
1/2 ts garam masala
2 tb coriander sort
1 tb 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"