Serves: 4
Total Calories: 157

3 tablespoons long grain white rice
1 tablespoon dried yellow urad beans (dhulli urad dal), sorted and washed in 3 to 4 changes of water
1 tablespoon dried split yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water
1 teaspoon ground cumin
3 cups p plain yogurt (any kind), whisked until smooth
1 1/2 cups water
1 to 3 fresh green chili pepper, such as serrano, stemmed
3 quarter-size slices peeled fresh ginger
1 clove fresh garlic (large), peeled
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1 tablespoon peanut oil
1 teaspoon black mustard seeds
6 to 8 fresh curry leaves
1/4 teaspoon ground asafoetida
2 tablespoons finely chopped fresh cilantro, including soft stems

1. In a small nonstick or cast-iron skillet over medium heat, dry-roast together the rice, both the dals, and the cumin seeds, stirring and shaking the skillet until the mixture is fragrant and golden, about 3 minutes. Transfer to a spice or a coffee grinder and grind to make it as fine as possible.

2. In a blender or food processor, blend together the yogurt, water, green chili peppers, ginger, and garlic until smooth. Mix in the turmeric, salt, and the ground rice-dal mixture, and blend again until as smooth as possible.

3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the mustard seeds and curry leaves they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides.

4. Add the asafoetida and the yogurt mixture and bring to a boil, stirring constantly, over high heat. Reduce the heat to medium-low and simmer about 10 minutes. Transfer to a serving dish, mix in the cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 157
Calories from Fat: 31

More Recipes from the 1000 Indian Recipes Cookbook:
* Soups
Cabbage Soup with Vegetables
Carrot-Ginger Soup
Cashew Corn Soup in Chicken Broth
Chicken Soup with Chayote Squash
Chicken Soup with Cream-Style Corn and Green Chili Peppers
Chicken Soup with Ginger and Coconut Milk
Chickpea Soup with Chicken Broth
Chilled Chickpea Soup
Chilled Potato Soup
Chilled Roasted Vegetable Soup
Chunky South Indian Tomato Soup
Classic South Indian Ginger Soup
Creamy Almond-Poppy Seed Soup
Creamy Tomato Soup
Curried Green Pea Soup
Fast Black Bean Soup, Indian Style
Fragrant Yogurt Soup
Goan Caldo-Verde Soup with Cauliflower
Goan Shrimp Soup
Mulligatawny Soup
Mysore Coconut Soup
Puréed Mushroom Soup with Yogurt
Puréed Pumpkin Soup
Puréed Spinach Soup
Quick Black Chickpea Soup with Cumin Seeds
Quick Lentil, Barley and Vegetable Soup
Quick Puréed Root Vegetable Soup
Quick Sindhi Split Pigeon Pea Soup with Tamarind
South Indian Buttermilk Soup
South Indian Lemon Soup with Mung Beans
South Indian Tamarind Soup
Spicy Chicken Broth
Spicy Lamb Broth
Spicy Shrimp with Coconut Milk and Tomato
Spicy South Indian Vegetable Soup with Tamarind
Spinach Yogurt Soup
Tomato Soup with Fresh Curry Leaves
Tomato Soup with Sautéed Vegetables
Tomato Soup with Yellow Mung Beans
Traditional South Indian Split Pigeon Pea Soup
Vegetable Soup with Yogurt and Coconut
Vegetarian Broth
Yellow Mung Beans and Spinach Soup with Sizzling Cumin Oil
Yogurt Soup with Flame-Roasted Eggplant