Recipe for cooking hearty pulse and beef soup

Recipes from India :: Indian Rice, Potato and Grain Side Dishes

6 c. water
1/2 c. dried red kidney beans
1/2 c. dried green split peas
1/3 c. uncooked regular rice
1 med. onion, chopped
2 Tbsp. canola (or other vegetable) oil
1/2 pound beef boneless round steak, cut into 1/2-in. pieces
1 (16 ounce) can whole tomatoes (with liquid)
1 tsp. salt
1/2 tsp. ground red pepper
2 (8 ounce) containers plain yogurt
1 Tbsp. minced dill weed

Heat water and beans to boiling in Dutch oven; boil 2 mins. Remove from heat; cover and let stand 1 hour. Heat beans and water to boiling; reduce heat. Cover and simmer 1 hour, being careful not to boil so that beans will not burst. Add peas. Heat to boiling; reduce heat. Cover and simmer 1/2 an hour.

Stir in rice. Heat to boiling; reduce heat. Cover and simmer until beans and rice are tender, about 20 mins.

Cook and stir onion in oil in 10-in. skillet over med. heat until tender; remove with slotted spoon. Add beef to skillet; cook and stir until brown on every side, about 10 mins. Stir in tomatoes, salt, red pepper and onions; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, about 45 mins.

Stir beef mixture, yogurt and dill weed into bean mixture. Cook uncovered or without a lid over low heat until hot, adding more water, if necessary, until of soup consistency. Garnish with dollops of yogurt topped with sprigs of dill weed.

Serve with Indian Flat Bread if desired.