ghee (clarified butter), or vegetable oil
grated fresh ginger
chile peppers, chopped
ground coriander seed
teaspoons ground cumin
chopped fresh curry
1 apple -
peeled, cored, and chopped
potato, peeled and diced
1 cup Masoor
dhal (red lentils), rinsed, drained
tablespoons chopped fresh cilantro
Heat ghee or
vegetable oil in large pan (use low heat); cook onion, garlic,
ginger, chilies, 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.
apple, potato, dhal, and chicken stock to pan; simmer, covered, for
about 15 minutes or until vegetables are just tender. Discard
cardamom pods and curry leaves.
process soup mixture, in batches, until pureed; return to pan. Add
tamarind, lemon juice, coconut milk and fresh coriander leaves; stir
until heated through.