Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
prevent burning.

Add the black pepper, salt minced coriander serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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