Vegetable Dahl Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Yellow split peas,
3 tbsp: Mung beans,
3 tbsp: Basmati rice,
2 tbsp: Ghee,
1/2 tsp: Turmeric,
1/8 tsp: Asafetida,
1/2 small: Seeded green chili,
1 each: 1/2" piece of ginger root,
2 each: Medium sized carrots, sliced
1/2 small: Cauliflower, in florets
6 each: Red radishes,
5 1/4 cup: Stock,
1 tbsp: Cumin,
1 tbsp: Coriander,
1 tsp: Garam masala,
1/2 tsp: Black pepper,
1 tsp: Salt,
2 tbsp: Minced coriander,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp