1. Soak lentils for 3 hours. Wash and drain. 2. Place in pot/mug on stove to boil, with pinch salt and pinch turmeric, till mushy texture forms. 3. Braise onion in oil with seeds and leaves till golden. 4. Add spices and masala and braise till fragrant. 5. Add cooked lentils to pot, with tomato, sauces and vinegar. Allow to cook till tomato has reduced. 6. Add cream and chopped greens. Simmer till thickened. 7. Now add 1 cup water and simmer till reduced to desired consistency (or add more water if want it thinner). Check if salt needs to be added. 8. Unfold phylo to half its width. Cut pastry in half width wise. 9. Press pastry down and cut in its rolled shape. Fry till crispy and golden. 10. Spoon soup in serving bowl. 11. Fry coriander leaves till crispy. 12. Place on croutons and leaves, with a sprinkle of rough red chillies and serve immediately with traditional naan.