Vegetable Dahl Soup

Recipe Ingredients

3 tablespoons	45ml	Yellow split peas
3 tablespoons	45ml	Mung beans
3 tablespoons	45ml	Basmati rice
2 tablespoons	30ml	Ghee
1/2 teaspoon	2.5ml	Turmeric
1/8 teaspoon	0.6ml	Asafetida
1/2 teaspoon	2.5ml	Seeded green chile (small)
1		Ginger root - (1/2 inch)
2		Carrots - sliced (medium)
1/2		Cauliflower - cut into florets (small)
6		Red radishes
5 1/4 cups	1244ml	Stock
1 tablespoon	15ml	Cumin
1 tablespoon	15ml	Coriander
1 tablespoon	15ml	Garam masala
1/2 teaspoon	2.5ml	Black pepper
1 tablespoon	15ml	Salt
2 tablespoons	30ml	Minced coriander

Recipe Instructions

Soak the split peas in hot water for 1 hour and drain. Wash the Mung beans well and pick out any loose stones and sticks, etc. Combine rice, legumes, ghee, turmeric, asafetida, chile, ginger root, vegetables and stock in large pot. Cook for about one hour. Blend the vegetables at high speed to make a very creamy and smooth soup and return to the pot. Sprinkle in the ground coriander, cumin and garam masala. Heat until almost boiling and simmer gently for 2 to 3 minutes, stirring to prevent burning. Add the black pepper, salt and minced coriander and serve.

Source:
Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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