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

Degree of Difficulty: Easy Recipe Category: Soup Recipe Ethnic Group: Pakistani

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