Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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