Vegetable dahl soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Yellow split peas |
| 3 | tablespoons | Mung beans |
| 3 | tablespoons | Basmati rice |
| 2 | tablespoons | Ghee |
| ½ | teaspoon | Turmeric |
| ⅛ | teaspoon | Asafetida |
| ½ | small | Seeded green chili |
| 1 | each | 1/2\" piece of ginger root |
| 2 | eaches | Medium sized carrots, sliced |
| ½ | small | Cauliflower, in florets |
| 6 | eaches | Red radishes |
| 5¼ | cup | Stock |
| 1 | tablespoon | Cumin |
| 1 | tablespoon | Coriander |
| 1 | teaspoon | Garam masala |
| ½ | teaspoon | Black pepper |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Minced coriander |
Directions
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"