Title: Vegetable Dahl Soup
Categories: Soup Vegetarian Vegetable Indian
Yield: 1 Servings

3	tb	Yellow split peas
3	tb	Mung beans
3	tb	Basmati rice
2	tb	Ghee
1/2	ts	Turmeric
1/8	ts	Asafetida
1/2	sm	Seeded green chili
1		1/2" piece of ginger root
2		Medium sized carrots, sliced
1/2	sm	Cauliflower, in florets
6		Red radishes
5 1/4	c	Stock
1	tb	Cumin
1	tb	Coriander
1	ts	Garam masala
1/2	ts	Black pepper
1	ts	Salt
2	tb	Minced coriander

Soak the split peas in hot water for 1 hour & drain. Wash the Mung beans well & pick out any loose stones & sticks, etc.

Combine rice, legumes, ghee, turmeric, asafetida, chili, ginger root, vegetables & stock in large pot. Cook for about one hour.

Blend the vegetables at high speed to make a very creamy & smooth soup & return to the pot.

Sprinkle in the ground coriander, cumin & garam masala. Heat till almost boiling & simmer gently for 2 to 3 minutes, stirring to prevent burning.

Add the black pepper, salt & minced coriander & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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