Five Dahl Soup

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Time to Prepare this Recipe 3 hours Prep: 40 minutes Cook: 1 hours
Calories Per Serving and Nutrition Information 351 calories per serving view nutrition facts
# of servings this recipe makes 6 - 8 servings suggest servings
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Ingredients

3 tablespoons mung beans
3 tablespoons pigeon peas
3 tablespoons yellow split peas
3 tablespoons split green peas
3 tablespoons chickpeas (garbanzo beans)
7 cups stock
1 teaspoon turmeric
1 tablespoon coriander
1 tablespoon ginger root shredded
3 tablespoons ghee (clarified butter)
1 teaspoon salt
4 ounces spinach fresh
2 teaspoons cumin seeds whole
2 teaspoons green chili peppers minced
1 each bay leaf
1/8 teaspoon asafetida
1/4 teaspoon cayenne pepper
1/2 teaspoon garam masala
2 tablespoons coriander chopped

Directions

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 till 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 chilies.

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, coriander and serve.

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Nutrition Facts

Serving Size 482g
Amount per Serving
Calories 351 38% of calories from fat
% Daily Value*
Total Fat 15.0g23%
 Saturated Fat 7.0g34%
 Trans Fat 0.0g
Cholesterol 35mg12%
Sodium 1302mg54%
Total Carbohydrate 37.0g12%
 Dietary Fiber 9.0g35%
 Sugars 8.0g
Protein 19.0g38%
Vitamin A 13%  Vitamin C 7%
Calcium 8%  Iron 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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