Fresh spinach enhances and enriches the texture of this hearty soup. Serve with Lemon Rice for a delightful combination of taste and color.

Soak the dal well in advance.

Dal soaking time: 5 hours
Preparation & cooking time: 1 hour 10 minutes
Serves: 4 – 6 persons

1 cup green split peas
1 teaspoon minced fresh ginger
1 small hot green chili, seeded and minced
6 cups water
1 teaspoon turmeric
2 teaspoons ground coriander
1 small bunch spinach, washed thoroughly and roughly chopped
1½ teaspoons salt
1 cup coconut milk
2 tablespoons oil
1¼ teaspoons kalonji seeds
¼ teaspoon yellow asafetida powder
1 teaspoon fresh lemon or lime juice

Wash and drain the split peas and soak them in cold water for 5 hours.

Bring to the 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.

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.

Prepare the final zesty seasoning: heat the ghee or oil in a small pan. Fry the kalonji seeds in the hot ghee for 1 minute. add the asafetida and fry momentarily. Add the spices to the soup, mix well, and allow the spices to soak for a few minutes. Add the fresh lemon or lime juice. Serve hot.

From Vegetarian World Food by Kurma Dasa, Chakra Press

For more recipes from Kurma, visit his site, kurma.net