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 1/2" piece of ginger root
2 Medium sized carrots, sliced
1/2 sm Cauliflower, in florets
6 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.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini