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Fresh spinach enhances and enriches the texture of this hearty soup. Serve this soup with Lemon Rice for a delightful combination of taste and colour. Soak the dal well in advance.

o DAL SOAKING TIME: 5 hours

o PREPARATION TIME: 10 minutes

o COOKING TIME: 1 hour

o YIELD: Enough for 4 - 6 persons

Ingredients:

o 1 cup (250 ml) green split peas

o 1 teaspoon (5 ml) minced fresh ginger

o 1 small hot green chili, seeded and minced

o 6 cups (1 1/2 litres) water

o 1 teaspoon (5 ml) turmeric

o 2 teaspoons (10 ml) ground coriander

o 1 small bunch spinach, washed thoroughly and roughly chopped

o 1 1/2 teaspoons (7 ml) salt

o 1 cup (250 ml) coconut milk

o 2 tablespoons (40 ml) ghee or oil

o 1 1/4 teaspoons (6 ml) kalonji seeds

o 1/4 teaspoon (1 ml) yellow asafoetida powder

o 1 teaspoon (5 ml) fresh lemon or lime juice

Method:

1. Wash and drain the split peas. Soak in cold water for 5 hours.

2. Boil the ginger, chili, water, turmeric, coriander, and split peas in a
heavy 3-litre/quart saucepan over moderate heat. Simmer for about 50 minutes or until the dal is soft . Stir occasionally.

3. Add the chopped spinach to the dal. When the spinach is soft and the dal is smooth, add the salt and coconut milk and return the soup to a simmer.

4. Prepare the final zesty seasoning as follows: heat the ghee or oil in a small pan. Saute the kalonji seeds in the hot ghee for 1 minute. Saute the asafoetida momentarily. Add the spices to the soup, mix well, and allow the spices to blend for a few minutes. Add fresh lemon or lime juice. Serve hot.

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