Mulligatawny soup

Soak the dal and rice in sufficient water for an hour.

Heat oil and saute the onion till light brown.

Add the ginger-garlic paste, and all the dry spice powders mixed with a little water. Saute till oil separates from the sides of the pan.

Add the chopped apple, soaked tuvar dal, soaked rice....

...... and the stock.

Pressure cook for 3-4 whistles.

When cool, blend to a puree. Simmer on medium flame till it comes to a boil. Switch
off the flame and add the coconut milk and lemon juice.

Serve, garnished with coriander leaves & fried onions for an exciting light meal.