Recipe for Vegetable Dahl Soup

3.00	tb	Yellow split peas
3.00	tb	Mung beans
3.00	tb	Basmati rice
2.00	tb	Ghee
0.50	ts	Turmeric
0.12	ts	Asafetida
0.50	sm	Seeded green chili
1.00	ea	1/2" piece of ginger root
2.00	ea	Medium sized carrots, sliced
0.50	sm	Cauliflower, in florets
6.00	ea	Red radishes
5.25	c	Stock
1.00	tb	Cumin
1.00	tb	Coriander
1.00	ts	Garam masala
0.50	ts	Black pepper
1.00	ts	Salt
2.00	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"

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