Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Mung beans

  2. 3 tablespoons 45ml Pigeon peas

  3. 3 tablespoons 45ml Yellow split peas

  4. 3 tablespoons 45ml Green split peas

  5. 3 tablespoons 45ml Chick peas

  6. 7 cups 1659ml Stock

  7. 1 tablespoon 15ml Turmeric

  8. 1 tablespoon 15ml Coriander

  9. 1 tablespoon 15ml Shredded ginger root

  10. 3 tablespoons 45ml Ghee

  11. 1 tablespoon 15ml Salt

  12. 4 oz 113g Fresh spinach

  13. 2 teaspoons 10ml Whole cumin seeds

  14. 2 teaspoons 10ml Minced green chiles

  15. 1 Bay leaf

  16. 1/8 teaspoon 0.6ml Asafetida

  17. 1/4 teaspoon 1 1/3ml Cayenne

  18. 1/2 teaspoon 2 1/2ml Garam masala

  19. 2 tablespoons 30ml Chopped coriander

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 tb of the ghee in a large pot. Bring to a boil and simmer covered for 1 1/2 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 reamining ghee. When hot, add the cumin and chiles. Fry for 20 seconds then add the bay leaf, asafetida and cayenne. A few seconds later, add 3 tb water. Cook for a minute or so and then pour into the soup. Sprinkle in the garam masala and coriander and serve.


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