Vegetable dahl soup

Yield: 1 servings

Measure 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

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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