Vegetable Dahl Soup
Try this Vegetable Dahl Soup recipe, or contribute your own. "Vegetarian" and "Soups" are two of the tags cooks chose for Vegetable Dahl Soup.
Yield: 1 Servings Ready in 1 hours
favorite of 2 people 2 people want to try
|1 1/2" piece of ginger root|
|1 tsGaram masala|
|3 tbYellow split peas|
|1/2 smCauliflower, in florets|
|1/2 smSeeded green chili|
|5 1/4 cVegetable stock|
|3 tbBasmati rice|
|6 Red radishes|
|2 Medium sized carrots, sliced|
|2 tbMinced coriander|
|1/2 tsBlack pepper|
|3 tbMung beans|
Vegetable Dahl Soup Preparation
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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