---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Five Dahl Soup
 Categories: Soups/stews, Vegetarian, Indian
      Yield: 1 servings
 
      3 tb Mung beans                          1 ts Salt
      3 tb Pigeon peas                         4 oz Fresh spinach
      3 tb Yellow split peas                   2 ts Whole cumin seeds
      3 tb Green split peas                    2 ts Green chilies; minced
      3 tb Chick peas                          1 ea Bay leaf
      7 c  Stock                             1/8 ts Asafetida
      1 ts Turmeric                          1/4 ts Cayenne
      1 tb Coriander                         1/2 ts Garam masala
      1 tb Ginger root; shredded               2 tb Coriander; chopped
      3 tb Ghee                           
 
  Sort & wash the legumes.  Combine in a bowl & soak in hot water for
  1 hour.  Drain.
  
  Combine the legumes with the stock, turmeric, coriander, ginger
  root & 1 tb of the ghee in a large pot. Bring to a boil & simmer
  covered for 1-1/2 hours. Stir 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 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.
  
  Recipe by Yamuna Devi, "The Art of Indian Vegetarian Cooking"
 
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