Sort & 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 & 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 & beat with a whisk until the soup is quite smooth. Add the coarsely chopped spinach & 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 & 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 & coriander & serve.