Name: Vegetable Dahl Soup
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

Gold is not the less gold because mingled with alloy, nor light the less light because faint and dim, nor grace the less grace because young and weak. But after every allowance, I cannot see how any man deserves to be called “holy,” who willfully allows himself in sins, and is not humbled and ashamed because of them. I dare not call anyone “holy” who makes a habit of willfully neglecting known duties, and willfully doing what he knows God has commanded him not to do.

J.C. Ryle

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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