Ingredients:

3 tb Mung beans
1/2 ts Garam masala
1/4 ts Cayenne
1/8 ts Asafetida
1 ea Bay leaf
2 ts Minced green chilies
2 ts Whole cumin seeds
4 oz Fresh spinach
1 ts Salt
3 tb Ghee
1 tb Shredded ginger root
1 tb Coriander
1 ts Turmeric
7 c Stock
3 tb Chick peas
3 tb Green split peas
3 tb Yellow split peas
3 tb Pigeon peas
2 tb Chopped coriander

Method:

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"