Ingredients
- 7 stock
- 1 bay leaf
- 1/8 asafetida
- 3 tb mung beans
- 3 tb ghee
- 3 tb pigeon peas
- 3 tb split peas (yellow)
- 3 tb green split peas
- 3 tb chick peas
- 4 oz spinach (fresh)
- 1 tb ghee in
- 2 tb coriander sort (chopped)
- 2 ts green chilies (minced)
- 1 tb ginger root (shredded)
- 1 tb coriander
- 2 ts cumin seeds (whole)
- 1 ts salt
- 1 ts turmeric
- 1/2 ts garam masala
- 1/4 ts cayenne
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"
