Heat pan with the vegetable 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.
Mulligatawny literally means pepper water and was invented by the Indian servants during the British raj. This version is made with chicken pieces, basmati rice, cream and pepper.