Preparation:
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. |
