Try this Five Dahl Soup recipe, or contribute your own.
Suggest a better descriptionSort & wash the legumes. Combine in a bowl & soak in hot water for 1 hour. Drain. Combine the legumes with the stock, turmeric, coriander, ginger root & 1 tb of the ghee in a ;arge pot. Bring to a boil & simmer covered for 1 1/2 hours. Stir occasionally. Remove the pot from the heat, add the salt & beat with a whisk till the soup is quite smooth. Add the coarsely chopped spinach & cook gently for 10 minutes. Heat the reamining ghee. When hot, add the cumin & chilies. Fry for 20 seconds then add the bay leaf, asafetida & cayenne. A few seconds later, add 3 tb water. Cook for a minute or so & then pour into the soup. Sprinkle in the garam masala & coriander & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking" Date: Wed, 12 Jun 1996 22:11:10 -0700 From: Julie Bertholf
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Serving Size: 1 Serving (1888g) | ||
Recipe Makes: 6 | ||
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Calories: 280 | ||
Calories from Fat: 75 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 6771.1mg | 233 % | |
Potassium 1442.7mg | 38 % | |
Total Carbohydrate 46.7g | 14 % | |
Dietary Fiber 11.3g | 45 % | |
Sugars, other 35.4g | ||
Protein 11.6g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 280
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