Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Mung beans
3 tb Pigeon peas
3 tb Yellow split peas
3 tb Green split peas
3 tb Chick peas
7 c Stock
1 ts Turmeric
1 tb Coriander
1 tb Shredded ginger root
3 tb Ghee
1 ts Salt
4 oz Fresh spinach
2 ts Whole cumin seeds
2 ts Minced green chilies
1 ea Bay leaf
1/8 ts Asafetida
1/4 ts Cayenne
1/2 ts Garam masala
2 tb Chopped coriander

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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