Recipe for Five Dal Soup


  • 3 tbsp of Moong Beans
  • 3 tbsp of Pigeon Beans
  • 3 tbsp of Yellow Split Beans
  • 3 tbsp of Green Split Beans
  • 3 tbsp of Chick Beans
  • 7 cups of Stock
  • 1 tsp Turmeric Powder (Pisi Haldi)
  • 1 tbsp Coriander Powder (Pisa Dhania)
  • 1 tbsp Ginger Root (Adrak) (shredded)
  • 3 tbsp of Clarified Butter (Ghee) or Butter
  • 1 tsp Salt
  • 4 ounces of Fresh Spinach (Paalak)
  • 2 tsp of Whole Cumin Seeds (Saabut Sufaid Zeera)
  • 2 tsp Green Chillies (Hari Mirchain) (minced)
  • 1 Bay Leaf (Tezz Patta)
  • 1/8 tsp of Asafoetida (Heeng)
  • ¼ tsp Cayenne
  • ½ tsp Garam Masala Powder
  • 2 tbsp Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)

Cooking Directions

Sort & wash the legumes. Combine in a bowl & soak in hot water for 1 hour. Then Drain.

Combine the legumes with the stock, turmeric, corriander, ginger root & 1 tbsp. of the ghee or oil in a large pot.

Bring to a boil & simmer covered for 1 ½ hour.

Keep stirring occasionally.

Remove the pot from the heat, add the salt & beat with a whisk until the soup is quite smooth.

Add the coarsely chopped spinach & cook gently for 10 minutes.

Heat the remaining clarified Butter or Butter.

When it gets hot, add the cumin & chilies.

Fry for 20 seconds then add the bay leaf, asafetida & cayenne.

After another few seconds, add 3 tbsp. of water.

Cook for a minute or so & then pour this into the soup.

Sprinkle in the garam masala powder & coriander & serve.

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