Sort & 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|
|Calories from Fat: 75 (27%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 280
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