Five-Dal Soup With Spinach

This is a delicious and hearty thick soup that is perfect for regular family lunches or as part of a more elaborate dinner. The five dals, or split beans, are easily available in any Indian grocery store. Although it takes quite a while to cook, the preparation is actually very simple, and the soup will keep in an air-tight container in the refrigerator for days. The final addition of a pan of seasonings and spices fried in oil makes for a quick burst of fantastic flavors that permeate the soup and will have your family or guests asking for seconds.

Five-Dal Soup With Spinach

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on March 26, 2007 Five split dals cooked in a creamy, spicy and fragrant soup with fresh spinach Print this recipe Dals: 3 tablespoons split mung dal, without skins 3 tablespoons urad dal without skins 3 tablespoons toor dal or yellow split peas 3 tablespoons chana dal 3 tablespoons green split peas Other ingredients: 1-inch piece fresh ginger, grated or minced 1 teaspoon turmeric 1 1/2 tablespoons ground coriander 3 tablespoons ghee or a mixture of butter and oil 1 bunch fresh spinach or chard, stemmed and coarsely chopped 2 teaspoons cumin seeds 4 fresh red or green chilies, seeded and finely chopped 1 bay leaf 1/2 teaspoon asafoetida 1/4 teaspoon cayenne 3 tablespoons water 3/4 teaspoon garam masala 1 1/2 teaspoons sea salt, or to taste 2 tablespoons fresh parsley or cilantro, finely chopped Instructions: Rinse the dals and cover with 7 cups of water in a large soup pot. Let the dals soak for at least 2 hours. Add the ginger, turmeric, ground coriander and one tablespoon of the ghee or butter and oil mixture. Bring to a boil, reduce heat to medium-low, cover, and simmer, stirring occasionally, for 1 hour or until the dals are tender. Remove the pot from the heat and whisk the dals with a wire whisk or beater until the soup is creamy. Add the spinach or chard and cover. Return the pot to low heat and cook gently for another 5 or 10 minutes or until the greens are wilted. Heat the remaining ghee or butter and oil mixture in a small frying pan over medium-high heat. When hot, add the cumin seeds and chilies, and stir for 1 minute or until the cumin seeds turn brown. Toss in the bay leaf, asafoetida and cayenne, and immediately add 3 tablespoons of water. Stir for 15 seconds and then immediately pour the fried spices into the dals and sprinkle in the garam masala. Let the seasonings soak in the hot dals for a few minutes, then season with salt and stir in the parsley or cilantro. Serve hot in a bowl or over hot fresh cooked white basmati rice. Makes 4 servings