By Shreya Sarpal
March 12, 2026
One bite in and it’s pure street-stall magic, crackling samosas soaking up a spicy lentil broth, tamarind bringing that sharp tang, and fresh cabbage adding crunch. Every spoonful feels messy, bold, and ridiculously addictive.
For the lentil soup: 1 cup toor dal (pigeon peas) 1 tbsp oil 1 dried red chilli 1 finely chopped onion 2 chopped green chillies 1 tsp coriander powder 1 tsp red chilli powder ½ tsp garam masala 1 tbsp tamarind paste 3 - 4 cups water Salt, to taste For assembling: 4 samosas, broken into pieces ½ cup finely shredded cabbage 2 tbsp chopped fresh cilantro 2 tbsp sliced spring onions Lemon wedges, for serving 2 falafel (optional)
Heat oil in a pot, add the dried red chilli along with the chopped onions and green chillies, and cook until the onions soften and begin to turn lightly golden.
Add washed toor dal, coriander powder, red chilli powder, garam masala and salt, pour in water and cook the mixture until the dal becomes soft and creamy.
Lightly whisk or mash the cooked dal to create a smooth soup consistency, then mix in tamarind paste and a little extra water if the broth feels too thick.
Let the soup simmer for a few minutes so the spices blend well and adjust the seasoning until the broth tastes tangy, spicy and balanced.
Place broken samosas in serving bowls, pour the hot lentil soup over them and finish with cabbage, cilantro, spring onions, lemon juice and optional falafel before serving.