Vegetable Dahl Soup
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)