Vegetable Dahl Soup Recipe

Step 1

Soak the split peas in hot water for 1 hour & drain. Wash the Mung beans well & pick out any loose stones & sticks, etc.

Step 2

Combine rice, legumes, ghee, turmeric, asafetida, chili, ginger root, vegetables & stock in large pot. Cook for about one hour.

Step 3

Blend the vegetables at high speed to make a very creamy & smooth soup & return to the pot.

Step 4

Sprinkle in the ground coriander, cumin & garam masala. Heat till almost boiling & simmer gently for 2 to 3 minutes, stirring to prevent burning.

Step 5

Add the black pepper, salt & minced coriander & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Things You'll Need

  • 3tb Yellow split peas
  • 3tb Mung beans
  • 3tb Basmati rice
  • 2tb Ghee
  • 1/2ts Turmeric
  • 1/8ts Asafetida
  • 1/2sm Seeded green chili
  • 1ea 1/2" piece of ginger root
  • 2ea Medium sized carrots, sliced
  • 1/2sm Cauliflower, in florets
  • 6ea Red radishes
  • 5 1/4c Stock
  • 1tb Cumin
  • 1tb Coriander
  • 1ts Garam masala
  • 1/2ts Black pepper
  • 1ts Salt
  • 2tb Minced coriander

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