Chickpeas soak overnight in cold water.

Rinse and boil until soft, drain the chickpeas then place in a bowl.

Lentils, rinse and boil in 8 cups of water on medium heat. When it is almost done, add pre-boiled chickpeas. While lentils and chickpeas cook until ready, put on medium heat the pan and melt the butter. Add cumin seeds and mustard. When the seeds begin to splutter, add finely chopped garlic and fry a little.

Then add curry, turmeric and masala. Fry the spices, stirring intensively, and 10 sec. and then pour into the pot of soup. Add salt and cook for another 2 min. Cilantro finely chopped, add to the soup, stir and serve immediately.