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 flavours that permeate the soup and will have your family or guests asking for seconds.

Five-Dal Soup With Spinach

3 tablespoons split mung dal, without skins
3 tablespoons split urad dal, without skins
3 tablespoons split toor dal, or yellow split peas
3 tablespoons green split peas
3 tablespoons split chana dal

3 tablespoons ghee, or use 3 tablespoons of a mix of butter and olive or sesame oil
1 1/2 tablespoons finely shredded or minced fresh ginger root
1 teaspoon turmeric
1 1/2 tablespoons ground coriander
1 bunch fresh spinach or chard, washed, dried, stemmed and coarsely chopped
2 teaspoons cumin seeds
4 hot red or green chilies, seeded and finely chopped
1 bay leaf
1/2 teaspoon asafoetida powder
1/2 teaspoon cayenne powder, or to taste
3 tablespoons water
3/4 teaspoon garam masala
1 1/2 teaspoons salt, or to taste
2 tablespoons fresh parsley or coriander, finely chopped

Wash the dals and peas thoroughly and cover with 7 cups of water in a large soup pot. Let the dals and peas soak for at least two hours.

When the dals and peas have been soaked for at least two hours, add the ginger, turmeric, ground coriander and one tablespoon of the ghee or butter and oil mixture. Bring to a boil over high heat. Reduce the heat to moderately low and cover with a tight-fitting lid. Cook gently, stirring occasionally, for 1 hour, or until the dals and peas are soft.

Remove the pot from the heat and whisk the dals and peas with a wire whisk or beater until the soup is creamy. Add the spinach or chard and cover. Put the pot back on the low heat and cook gently for another 5 or 10 minutes, until the greens are wilted.

Heat the remaining ghee or butter and oil mixture in a small frying pan over medium high heat. When it is hot, add the cumin seeds and chilies. When the cumin seeds turn brown, toss in the bay leaf, asafoetida powder and cayenne, and immediately after add the three tablespoons of water. After 15 seconds, pour the fired spices into the soup, and sprinkle in the garam masala. Let the seasonings soak in the hot soup for a few minutes, then stir in the parsley or coriander. The soup is now ready to serve, either in a bowl by itself or over hot white basmati rice.

Adapted from Yamuna Devi's Lord Krishna's Cuisine