Five Dal Soup

3 tbsp. of Moong Beans
3 tbsp. of Pigeon Beans
3 tbsp. of Yellow Split Beans
3 tbsp. of Green Split Beans
3 tbsp. of Chick Beans
7 cups of Stock
1 tsp. Turmeric Powder (Pisi Haldi)
1 tbsp. Coriander Powder (Pisa Dhania)
1 tbsp. Ginger Root (Adrak) (shredded)
3 tbsp. of Clarified Butter (Ghee) or Butter
1 tsp. Salt
4 ounces of Fresh Spinach (Paalak)
2 tsp. of Whole Cumin Seeds (Saabut Sufaid Zeera)
2 tsp. Green Chillies (Hari Mirchain) (minced)
1 Bay Leaf (Tezz Patta)
1/8 tsp. of Asafoetida (Heeng)
¼ tsp. Cayenne
½ tsp. Garam Masala Powder
2 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)

METHOD:

Sort & wash the legumes. Combine in a bowl & soak in hot water for 1 hour. Then Drain.

Combine the legumes with the stock, turmeric, corriander, ginger root & 1 tbsp. of the ghee or oil in a large pot. Bring to a boil & simmer covered for 1 ½ hour. Keep stirring occasionally.

Remove the pot from the heat, add the salt & beat with a whisk until the soup is quite smooth. Add the coarsely chopped spinach & cook gently for 10 minutes.

Heat the reamining clarified Butter or Butter. When it gets hot, add the cumin & chillies. Fry for 20 seconds then add the bay leaf, asafetida & cayenne. After another few seconds, add 3 tbsp. of water. Cook for a minute or so & then pour this into the soup. Sprinkle in the garam masala powder & coriander & serve.