Heat coconut oil in a pressure cooker.

As the oil heats, crush the cumin and fenugreek and add to the oil. Let it sizzle.

Crush the shallots, ginger, garlic and curry leaves coarsely and add to the oil. Saute till for a few minutes till raw smell is gone.

Add the powders and the legs and give a good toss. Add water and salt.

Pressure cook for three whistles on high and then leave on simmer for 15 minutes. Switch off and allow the pressure to go by itself.

Test taste to adjust seasoning.

In ghee, fry the onion till done and add in to the prepared soup. Garnish with coriander leaves and maybe some curry leaves and serve hot.