3 tb Mung beans

      3 tb Pigeon peas

      3 tb Yellow split peas

      3 tb Green split peas

      3 tb Chick peas

      7 c  Stock

      1 ts Turmeric

      1 tb Coriander

      1 tb Shredded ginger root

      3 tb Ghee

      1 ts Salt

      4 oz Fresh spinach

      2 ts Whole cumin seeds

      2 ts Minced green chilies

      1 ea Bay leaf

    1/8 ts Asafetida

    1/4 ts Cayenne

    1/2 ts Garam masala

      2 tb Chopped coriander

  Sort & wash the legumes.  Combine in a bowl & soak in hot water for 1 hour.
  Drain.
  Combine the legumes with the stock, turmeric, coriander, ginger root & 1 tb
  of the ghee in a ;arge pot.  Bring to a boil & simmer covered for 1 1/2
  hours.  Stir occasionally.
  Remove the pot from the heat, add the salt & beat with a whisk till the
  soup is quite smooth.  Add the coarsely chopped spinach & cook gently for
  10 minutes.

  Heat the reamining ghee.  When hot, add the cumin & chilies.  Fry for 20
  seconds then add the bay leaf, asafetida & cayenne.  A few seconds later,
  add 3 tb water.  Cook for a minute or so & then pour into the soup.
  Sprinkle in the garam masala & coriander & serve.
  Yamuna Devi, "The Art of Indian Vegetarian Cooking"