Categories: Soups/stews, Vegetarian, Vegetables, India 
      Yield: 1 servings 
  
      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"