Vegetable Dahl Soup
Categories: Soups/stews | Vegetarian | Vegetables | IndianServes: 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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