Sort and wash the legumes. Combine in a bowl & soak in hot water for 1 hour. Then Drain.
Combine the legumes with the stock, turmeric, corriander, ginger root and 1 tbsp. of the ghee or oil in a large pot. Bring to a boil & simmer covered for 1 ½ hour. Keep stirring 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 clarified Butter or Butter. When it gets hot, add the cumin & chillies. Fry for 20 seconds then add the bay leaf, asafetida and cayenne. After another few seconds, add 3 tbsp. of water. Cook for a minute or so & then pour this into the soup. Sprinkle in the garam masala powder and coriander and serve.
