A splendid mix of spices seasons this dal, potato and apple soup. Coconut milk provides the final touch. A hearty dish for a party on a cool day. You may add cooked chicken towards the end for a non-neg option.
Heat ghee or oil in large pot over low heat; cook onion, garlic, ginger, chilli, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over-brown the onion or else it will give the soup a burnt taste.
Add carrot, apple, potato, dal and chicken stock to pot; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
Blend or process soup mixture, in batches, until puréed; return to pot. Add tamarind, lemon juice, coconut milk and fresh coriander; stir until heated through.