Heat a skillet and add Ghee
Add Cinnamon, Cardamom, Bay leaf, Peppercorn and sautee for a minute until their aroma releases
Add Onion, Celery, Garlic and sautee until translucent
Add 4 Cups Water, Turmeric, Green Chillies,Coriander and Salt
Cover and simmer for 20-25 minutes on low heat
Strain the liquid, add it back to a skillet and add Potatoes and cook for 10-12 minutes until half cooked
Add the lentil and cook along with the Potatoes
Cook until soft and remove from the stove
Add Tamarind Paste and blend the soup to a fine consistency with a hand blender or regular blender
Transfer the Soup back to a skillet and bring to gentle simmer
Add Coconut Cream, chopped Coriander and cracked Black Pepper before serving