3 tb Yellow split peas

3 tb Mung beans

3 tb Basmati rice

2 tb Ghee

1/2 ts Turmeric

1/8 ts Asafetida

1/2 sm Seeded green chili

1 ea 1/2" piece of ginger root

2 ea Medium sized carrots, sliced

1/2 sm Cauliflower, in florets

6 ea Red radishes

5 1/4 c Stock

1 tb Cumin

1 tb Coriander

1 ts Garam masala

1/2 ts Black pepper

1 ts Salt

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"