Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 Minced green chilies
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 Shredded ginger root 2 tb Chopped coriander
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 ;arge 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 till the
soup is quite smooth. Add the coarsely chopped spinach cook gently for
10 minutes.

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"

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