| 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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