Heat the ghee in a large pot, cook the onion garlic,ginger,chilli,all spices and curry leaves in ghee until the onion has browned a little and there is a fragrance.
Add apple, carrot,potato, dhal(lentils) and cook for 15 minutes or until the vegetables are just tender
Discard cardamom pods and curry leaves
Blend or process the mixture. in batches until smooth,return to pan, add the tamarind,lemon juice coconut milk and garnish with fresh coriander leaves.
Make sure the soup is heated through
I prefer smooth soups but you can puree it to more broth like texture.
Make a day ahead if you like.
You can make a chicken stock with 2 large chicken joints and add the chicken for meat eaters.