| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Soup | 6 | Servings |
INGREDIENTS
| 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 | Bay leaf | |
| 1/8 | ts | Asafetida |
| 1/4 | ts | Cayenne |
| 1/2 | ts | Garam masala |
| 2 | tb | Chopped coriander |
INSTRUCTIONS
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" Date: Wed, 12 Jun 1996 22:11:10 -0700 From: Julie Bertholf <[email protected]> MM-Recipes Digest V3 #164 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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