Ingredients 1 tablespoon mustard oil 1/2 cup diced onion 1 fennel flower, chopped 1/4 tablespoon minced ginger 5 curry leaves 1/4 tablespoon turmeric powder 1/4 tablespoon mustard seeds 1 cup blanched red lentils 4 cups vegetable stock 3 cups chopped spinach leaves, blanched 2 cups dill leaves 1/4 cup fenugreek leaves 1/4 cup fresh coriander leaves 1/2 cup fenugreek sprouts
