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 chili
   1                    /                " piece ginger root -- ¥
   2      medium        sized carrots -- sliced
     1/2  small         cauliflower -- in florets
   6                    red radishes
   5 1/4  cups          stock
   1      tablespoon    cumin
   1      tablespoon    coriander
   1      teaspoon      garam masala
     1/2  teaspoon      black pepper
   1      teaspoon      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, chili, 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 till almost boiling and simmer gently for 2 to 3 minutes, stirring to prevent burning. Add the black pepper, salt and minced coriander and serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking"