This is a deliciously nourishing, thick dhal soup – dhal being the name for pulses, including lentils, available from bulk bins, and the puree made from them. The cooking time is long, but the result is well worth all the pot-watching and stirring.
Ingredients
- 3 tablespoons split mung dhal
- 3 tablespoons split urad dhal
- 3 tablespoons split toor dhal
- 3 tablespoons of green or yellow split peas
- 3 tablespoons of split chana dhal*
- 7 cups of water
- 1 teaspoon turmeric
- 1 tablespoon ground coriander
- 1 tablespoon finely grated ginger
- 3 tablespoons ghee or vegetable oil
- 1 1/4 teaspoons salt
- 115g fresh spinach or silver beet, coarsely chopped
- 1 3/4 teaspoons cumin seeds
- 2 teaspoons minced, seeded, hot green chillies (or to taste)
- 1 bay leaf
- 1/3 teaspoon yellow asafetida powder
- 1/4 teaspoon cayenne pepper or paprika (or to taste)
- 1/2 teaspoon garam masala
- 2 tablespoons minced fresh parsley or coarsely chopped coriander
Method
Sort, wash and drain the split dhals. Combine in a bowl, cover with hot water and soak for 3-5 hours. Drain. Combine the five dhals, water, turmeric, coriander, ginger and a tablespoon of the ghee or vegetable oil in a heavy non-stick saucepan. 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 about 11/2 hours or until the dhals are soft and fully cooked.
Remove the pan from the heat, add salt and beat with a whisk or electric beater until the dhal soup is creamy smooth. Add the spinach or silver beet and cover. Cook gently for another 5 -10 minutes.
Heat the remaining ghee or oil in a small pan over moderate to moderately high heat. When it is hot, toss in the cumin seeds and green chilies. Fry until the cumin seeds turn brown. Add the bay leaf, asafetida and cayenne or paprika and quickly add about 3 tablespoons of water.
Cook for a little longer, then pour the fried spices into the cooked dhal, sprinkle in the garam masala and cover. Allow the seasonings to soak into the hot dhal for 1 - 2 minutes before adding the parsley or coriander.
*As a precautionary measure soak the chana dhal longer than the others as it can be slower than the other dhals to break down during cooking.
David and Jacqui Hughes
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