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)

Preparation:

  1. Sort & wash the legumes. Combine in a bowl & soak in hot water for 1 hour. Then Drain.
  2. Combine the legumes with the stock, turmeric, corriander, ginger root & 1 tbsp. of the ghee or oil in a large pot.
  3. Bring to a boil & simmer covered for 1 ½ hour. Keep stirring occasionally.
  4. Remove the pot from the heat, add the salt & beat with a whisk until the soup is quite smooth.
  5. Add the coarsely chopped spinach & cook gently for 10 minutes.
  6. 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.
  7. 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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