Vegetable dahl soup
Soups Vegetarian Vegetables Indian
Last updated 6/12/2012 1:02:33 AM. Recipe ID 26157. Report a problem with this recipe.
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
Add the black pepper, salt & minced coriander & serve.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"
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