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Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Yellow split peas

  2. 3 tablespoons 45ml Mung beans

  3. 3 tablespoons 45ml Basmati rice

  4. 2 tablespoons 30ml Ghee

  5. 1/2 teaspoon 2 1/2ml Turmeric

  6. 1/8 teaspoon 0.6ml Asafetida

  7. 1/2 teaspoon 2 1/2ml Seeded green chile (small)

  8. 1 Ginger root - (1/2 inch)

  9. 2 Carrots - sliced (medium)

  10. 1/2 Cauliflower - cut into florets (small)

  11. 6 Red radishes

  12. 5 1/4 cups 1244ml Stock

  13. 1 tablespoon 15ml Cumin

  14. 1 tablespoon 15ml Coriander

  15. 1 tablespoon 15ml Garam masala

  16. 1/2 teaspoon 2 1/2ml Black pepper

  17. 1 tablespoon 15ml Salt

  18. 2 tablespoons 30ml Minced coriander

Instructions Jump to Ingredients ↑

  1. Soak the split peas in hot water for 1 hour and drain. Wash the Mung beans well and pick out any loose stones and sticks, etc. Combine rice, legumes, ghee, turmeric, asafetida, chile, ginger root, vegetables and stock in large pot. Cook for about one hour. 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 until almost boiling and simmer gently for 2 to 3 minutes, stirring to prevent burning. Add the black pepper, salt and minced coriander and serve.

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