| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Soups/stews, Vegetarian, Vegetables, Indian | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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