Lentil Soup With Supreme Pappadoms & Rice Crackers

Ingredients: 
2 tbsp oil 
1 tso Supreme Panch Puram 
10 curry leaves 
1 Supreme Dried Red Chilli
½ tsp Supreme Ginger Paste 
½ tsp Supreme Garlic Paste 
1 onion- peeled & finely chopped 
1 round dudi/ gourd- peeled & finely chopped 
1 aubergine- finely chopped 
Salt to taste 
1 cup Supreme Red Lentils 
¼ cup Lubna Rice 
1 ½ tbsp Supreme Hot Curry Powder 
6 cups Chicken/ veg Stock 
Garnish: 
Supreme Mini Pappadoms 
Mint leaves 

Method: 
Fry (in hot oil) or microwave the mini pappadoms 
Add red lentils and rice into a bowl. Wash thoroughly, drain and set aside. 
Heat a deep pot over medium-high heat. Add oil and panch puram to the pot and cook until the mustard seeds start to splutter. Add curry leaves and red chillies and cook for a minute to release their aromas then add chopped onions. Mix well and saute until onions have softened. Then add ginger and garlic paste. Mix well and cook for 2 minutes. Now add the chopped aubergine, dudi and salt. Mix well and saute until the vegetables soften. Add the washed red lentils, rice and curry powder. Mix well and cook for 1-2 minutes then pour in the stock. Stir well and bring to a boil then reduce heat to low, cover (keep the lid slightly ajar) and simmer for 25 minutes or until the rice and lentils are tender. Blend the soup using an immersion blender to your desired texture. Add salt (if needed) and simmer for an additional 5 minutes. Serve with mint and mini pappadoms.