Title: Vegetable dahl soup
 Categories: Soups, 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 ea 1/2" piece of ginger root
      2 ea Medium sized carrots, sliced
    1/2 sm Cauliflower, in florets
      6 ea 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"