Ingredients
- 6 radishes (red)
- 5 1/4 stock
- 2 sized carrots
- 1/2 cauliflower
- 1/2 seeded green chili
- 1/2 ginger root
- 1/8 asafetida
- 50 gr mung beans
- 38 gr split peas (yellow)
- 26 gr ghee
- 22 gr basmati rice
- 18 gr coriander (minced)
- 6 gr cumin
- 3 gr garam masala
- 3 gr salt
- 1 gr turmeric
- 1 gr black pepper
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"
