Soak the soup mix overnight so that the cooking time is reduced. Pressure cook the lentils with a pinch of turmeric powder and salt to season till soft and almost mushy. Open and mash lightly.

Blend coconut, green chillies, garlic and cumin seeds to a fine paste with a little water and keep aside.

To the mashed lentils, add the baby spinach and cook for 1 minute. Then add the coconut mixture and cook for another 2-3 minutes. Add water depending on how thick you prefer the gravy. Taste and season with salt if necessary.

In a pan, heat oil and crackle mustard seeds; add curry leaves and dry red chilli. Add this to the prepared lentils and mix well.

Serve hot with steamed rice or Indian breads; this can also be enjoyed as a soup with crusty bread.