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 C.(s) stock
1 Tbsp. cumin
1 Tbsp. coriander
1 tsp. garam masala
1/2 tsp. black pepper
1 tsp. salt
2 Tbsp. minced coriander

Cooking Instructions

Soak the split peas in hot water for 1 hr and drain. Wash the mung beans well and pick out any loose stones and sticks, etc. Combine rice, legumes, ghee, turmeric, asafetida, chili, ginger root, vegetables and stock in large pot. Cook for about one hr. Blend the vegetables at high speed to make a very creamy and smooth soup and return to the pot. Sprinkle in the ground coriander, cumin and garam masala. Heat till almost boiling and simmer gently for 2 to 3 minutes, stirring to prevent burning. Add the black pepper, salt and minced coriander and serve.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)