Categories: Soups/stews, Vegetarian, India 
      Yield: 1 servings 
  
      3 tb Mung beans                          1 ts Salt 
      3 tb Pigeon peas                         4 oz Fresh spinach 
      3 tb Yellow split peas                   2 ts Whole cumin seeds 
      3 tb Green split peas                    2 ts Minced green chilies 
      3 tb Chick peas                          1 ea Bay leaf 
      7 c  Stock                             1/8 ts Asafetida 
      1 ts Turmeric                          1/4 ts Cayenne 
      1 tb Coriander                         1/2 ts Garam masala 
      1 tb Shredded ginger root                2 tb Chopped coriander 
      3 tb Ghee                            
  
  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"