Five Dal Soup Recipe

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Submited by naila from Karachi

Give your boring old cuisine a new look. Prepare the Five Dal Soup from the specialized method posted online on this page. You can consider it for making it for the Dawat or Read More

Give your boring old cuisine a new look. Prepare the Five Dal Soup from the specialized method posted online on this page. You can consider it for making it for the Dawat or even for casual lunch or dinner. Hide

INGREDIENTS

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.

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