Title: VEGETABLE DAHL SOUP
Categories: Soups/stews, Vegetarian, Vegetables, 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 ea 1/2" piece of ginger root
2 ea Medium sized carrots, sliced
1/2 sm Cauliflower, in florets
6 ea 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