Recipe for Five Dal Soup
Ingredients
- 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.
by Pak101.com (few years ago!) / 955 views