Recipe: Vegetable Dahl Soup

Title: Vegetable Dahl Soup
Categories: Soups/stews, Vegetarian, Vegetables, India
Yield: 1 servings

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