INGREDIENTS
3 large tomatoes
2 large onions
1 bunch green scallion
1/2 cup thur dhal
2 bay leaves
1 1/2 tsp oregano
2 tsp basil leaves
2 tsp margarine
pepper powder
chili powder
salt to taste
VEGETABLES
1 flower broccoli
1 cup chopped spinach
1 cup chopped fresh beans
2 carrots cut
1 flower cauliflower
1/2 cup shredded cabbage
METHOD
Soak thur dhal in water for 1 hour.
Chop the onions, tomatoes, green scallion, and the vegetables
Melt margarine in a large pan and saute onions, tomatoes, green scallion and garlic cloves.
Add the spices and sauté for a few more seconds.
Add the cut vegetables and the soaked dhal.
Add 5 to 6 cups of water.
Add a little ground pepper and chili powder and salt.
Cook the soup for 1 - 1 1/2 hours over low heat.
Serve it hot in soup bowls.