1 large yam, peeled and chopped in bite sized pieces
2 stalks celery, washed and sliced thin
Optional: 2 cups washed, chopped fresh spinach or frozen spinach
1 - 2 Tbsp fresh minced ginger
Optional: For more heat, add 1 - 2 Tbsp fresh minced jalapeño pepper
2 - 4 Tbsp olive oil, or safflower oil
1 bay leaf
1 tsp gr. cumin
2 tsp gr. coriander
1 tsp gr. fennel
1/2 tsp powdered turmeric
pinch cayenne or more, if you like HOT
Optional: pinch hing (asefetida)
1 tsp salt or to taste
6 cups water or vegan soup stock
Freshly ground pepper to taste
2 Tbsp lemon juice
1/4 cup chopped fresh cilantro
Directions:
Wash and rinse the dhal. Soak in hot water to cover for 1/2 an hour, or 2 hours in cold water
Drain the dhal, place in a 10 quart stock pot, and cover with 6 cups of the water or soup stock
Bring to a boil, skim the foam, add the bay leaf, and fresh ginger
Add the chopped celery, yam and ginger to the dahl, and bring back to a boil
Reduce heat to simmer, and cook covered for an hour or more, stirring occasionally. Add more water or stock if the soup seems too thick
When the dhal is soft but still intact, fish out the bay leaf
Heat the oil on low in a small frying pan. Mix in the dry spices and salt, and heat until they start to bubble - keep your eye on them so they don't burn
Spoon a cup of liquid from the dhal, and stir into the spice mixture. Transfer all to the dhal soup and stir it in
Add the chopped spinach if you're using it, and lemon juice. Cook for 5 - 10 minutes more until the spinach is thawed or wilted
Serve garnished with fresh chopped cilantro
Crockpot Directions:
Put the soaked, rinsed dhal in an 8-10 qt crockpot
Add all other ingredients except spinach, cilantro and spices
Add 6 cups of water or soup stock
Cover and cook 6 - 8 hours on low
Add more water or stock if the soup seems too thick
Turn the crockpot heat setting to high
Follow the above directions from #6, heating the oil, frying the spices, adding the spinach and lemon juice
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