Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   mung beans
   3      tablespoons   pigeon peas
   3      tablespoons   yellow split peas
   3      tablespoons   green split peas
   3      tablespoons   chick peas
   7      cups          stock
   1      tablespoon    turmeric
   1      tablespoon    coriander
   1      tablespoon    shredded ginger root
   3      tablespoons   ghee
   1      tablespoon    salt
   4      ounces        fresh spinach
   2      teaspoons     whole cumin seeds
   2      teaspoons     minced green chiles
   1                    bay leaf
     1/8  teaspoon      asafetida
     1/4  teaspoon      cayenne
     1/2  teaspoon      garam masala
   2      tablespoons   chopped coriander

Preparation:

Sort and wash the legumes. Combine in a bowl and soak in hot water for 1 hour. Drain. Combine the legumes with the stock, turmeric, coriander, ginger root and 1 tb of the ghee in a large pot. Bring to a boil and simmer covered for 1 1/2 hours. Stir occasionally. Remove the pot from the heat, add the salt and beat with a whisk until the soup is quite smooth. Add the coarsely chopped spinach and cook gently for 10 minutes. Heat the reamining ghee. When hot, add the cumin and chiles. Fry for 20 seconds then add the bay leaf, asafetida and cayenne. A few seconds later, add 3 tb water. Cook for a minute or so and then pour into the soup. Sprinkle in the garam masala and coriander and serve.