Vegetable Dal Soup

Serving Size : 1
Ingredients

for prepare Vegetable Dal Soup

:

Amount	Measure	Ingredient - Preparation Method
3	tablespoons	yellow split peas
3	tablespoons	mung beans
3	tablespoons	basmati rice
2	tablespoons	ghee
1/2	teaspoon	turmeric
1/8	teaspoon	asafetida
1/2	small	seeded green chili
1		/ " piece ginger root - Ґ
2	medium	sized carrots - sliced
1/2	small	cauliflower - in florets
6		red radishes
5 1/4	cups	stock
1	tablespoon	cumin
1	tablespoon	coriander
1	teaspoon	garam masala
1/2	teaspoon	black pepper
1	teaspoon	salt
2	tablespoons	minced coriander

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, chili, 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 till almost boiling and simmer gently for 2 to 3 minutes, stirring to prevent burning. Add the black pepper, salt and minced coriander and serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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