|Yellow lentils||1⁄4 Cup (4 tbs)|
|Thick coconut milk||1⁄4 Cup (4 tbs)|
|Water||4 Cup (64 tbs)|
Wash the yellow lentils (Toor daal) thoroughly.
Then add the potatoes, cauliflower and 4 cups of water and pressure cook till very soft.
After the lentils are soft blend the ingredients in a mixer.
Now heat butter in a heavy pan and add the chopped vegetables and apple, stir fry for 4-5 minutes.
When the vegetables are slightly cooked, add the blended stock.
Stir and bring to a boil.
Then simmer for 5-7 minutes.
Add the curry powder, salt and pepper to taste.
Finally stir in the coconut milk and simmer for another few minutes.
The Soup is ready!