Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   yellow split peas
   3      tablespoons   mung beans
   3      tablespoons   Basmati rice
   2      tablespoons   ghee
     1/2  teaspoon      turmeric
     1/8  teaspoon      asafetida
     1/2  small         seeded green chile
   1      piece         ginger root -- (1/2 inch)
   2      medium        carrots -- sliced
     1/2  small         cauliflower -- cut into florets
   6                    red radishes
   5 1/4  cups          stock
   1      tablespoon    cumin
   1      tablespoon    coriander
   1      tablespoon    garam masala
     1/2  teaspoon      black pepper
   1      tablespoon    salt
   2      tablespoons   minced coriander

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.