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.
2 Shredded ginger root
3 Minced green chilies
Servings 1
- Amount Per Serving
- % Daily Value *
- Total Fat 5.1g8%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 4965.6mg207%
- Total Carbohydrate 37.7g13%
- Dietary Fiber 17.0g68%
- Sugars 3.5g
- Protein 9.4g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
asafetida, bay, beans, boiling, cayenne, chick, chopped, coriander, cumin, dahl, five, fresh, frying, garam, ghee, green, indian, leaf, masala, mung
