(serves 2)
| Cooking oil as per choice | 2 tbsp |
| Onion/ shallots (diced) | ½ cup |
| Ginger garlic paste | 1 ½ tsp |
| Cardamom seeds | ¼ tsp |
| Cinnamon stick | 1 pc |
| Turmeric powder | ¼ tsp |
| Cumin powder | 1 tsp |
| Coriander powder | 1 tsp |
| Bell peppers (any coloured) | ½ cup |
| Bay leaf | 1pc |
| Coconut milk | ½ - ¾ cup (as per choice) |
| Whole black peppercorns | 4-5pc |
| Masoor daal soaked (for 1 hour) | ½ cup |
| Lemon juice | 1 pc |
| Tamarind pulp | 1 tbsp |
| Vegetable stock | 1 ½ cup |
| Apple grated | ½ pc |
| Carrot grated | ½ cup |
| Potato or sweet potato grated | ½ cup |
| Crushed pepper | ½ tsp |
| Biryani masala | 1 tsp |
| Salt | 2 tsp or more as per taste. |
| Fresh coriander leaves chopped | handful |
Procedure
Heat the pan with the cooking oil, sweat the shallots, ginger, garlic, green chilies.
Add all the spices, whole & powdered, and cook for 3-4 minutes.
Add the soaked lentils, potato, apples, carrots and saute for 3 minutes.
Add the vegetable stock and tamarind pulp and simmer till all the vegetables and lentils are cooked.
Season to taste. Blend the soup to a smooth puree.
Add the coconut milk, fresh coriander leaves and lime juice to finish the soup. Serve hot.