1.Dry-fry seeds in large saucepan, stirring, until fragrant. Using pestle and mortar, crush seeds.
2.Melt ghee in same pan; cook crushed seeds, garlic and chilli, stirring, 5 minutes.
3.Add soup mix, stock and the water; bring to a boil. Reduce heat; simmer, covered, stirring occasionally, 1 hour. Cool 15 minutes.
4.Blend or process half the soup, in batches, until smooth. Return puréed soup to pan with unprocessed soup; stir over medium heat until hot. Remove from heat; stir in coriander.
5.Serve bowls of soup topped with yogurt and chutney.
Soup mix is a packaged blend of various dried pulses and grains, among them, lentils, split peas and barley. It is available from supermarkets.Note