Add 1 cup onion shallots, 1/2 tsp chopped garlic, 1 tsp chopped green chilli and saute lightly.
Add 2-3 green cardamom seeds, 1 cinnamon stick, 2 bay leaves, 1/2 tsp cumin powder, 1/2 tsp turmeric powder, 1/2 tsp black pepper, salt, 1/2 cup soaked split red lentil, 1 cup grated carrot, 1/2 cup grated potato, 1/2 cup grated apple, 1 cup diced red bell pepper, 3 cups vegetable stalk and mix well.
Cover the pan with lid and cook till the lentil and vegetables are cooked.
Add 1 tbsp tamrind pulp and simmer for 10 minutes.
Cool the mixture and blend it into smooth puree.
Pour the puree into the pan and add 1 cup coconut milk, 1 tsp lemon juice.