Five Dahl Soup

Ingredients	Quantity
Moong beans	3 tbsp
Pigeon peas	3 tbsp
Yellow split peas	3 tbsp
Green split peas	3 tbsp
Chick peas	3 tbsp
Stock	7 cups
Turmeric	1 tbsp
Coriander	1 tbsp
Shredded ginger root	1 tbsp
Ghee	3 tbsp
Salt	1 tbsp
Fresh spinach	4 ounces
Whole cumin seeds	2 tsp
Minced green chillies	2 tsp
Bay leaf	1
Asafoetida	1/8 tsp
Cayenne	¼ tsp
Garam masala	½ tsp
Chopped coriander	2 tbsp

Sort and wash the legumes. Combine in a bowl and soak in hot water for 1 hour. Drain. Combine the legumes with the stock, turmeric, coriander, ginger root and 1 tbsp of the ghee in a large pot. Bring to a boil and simmer covered for 1 ½ hours. Stir occasionally. Remove the pot from the heat, add the salt and beat with a whisk until the soup is quite smooth. Add the coarsely chopped spinach and cook gently for 10 minutes. Heat the remaining ghee. When hot, add the cumin and chillies. Fry for 20 seconds then add the bay leaf, asafetida and cayenne. A few seconds later, add 3 tbsp water. Cook for a minute or so and then pour into the soup. Sprinkle in the garam masala and coriander and serve.