Samosa & Falafel Soup Recipe – Spicy Toor Dal & Tamarind Delight

Last Updated on 2 months by Neha Deshmukh

Samosa & Falafel Soup Recipe – Spicy Toor Dal & Tamarind Delight

Introduction

Okay, you guys, let me tell you about this soup. It’s a little bit unexpected, a whole lot flavorful, and honestly, it’s become a bit of a winter staple in my house. I first made it trying to use up leftover samosas after a party, and the combination with the spicy-tangy dal just worked. It’s comfort food with a kick, and it’s guaranteed to warm you up from the inside out. This Samosa & Falafel Soup is a delightful fusion of textures and tastes – crispy, soft, spicy, and tangy all in one bowl!

Why You’ll Love This Recipe

This isn’t your average soup! It’s a fun, flavorful way to enjoy two beloved snacks – samosas and falafel – in a completely new way. The spicy toor dal soup is incredibly comforting, and the tamarind adds a lovely tang that cuts through the richness. Plus, it’s a fantastic way to use up leftovers, or just treat yourself to something a little different. It’s a real conversation starter, too!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 tablespoon Oil
• 1-2 Dry Red chilies (adjust to your spice preference!)
• 1 Small Onion, chopped
• 2 Green Chilies, chopped (or more, if you’re brave!)
• ½ cup Toor Dal, rinsed
• 1.5 cups Vegetable stock or Water
• 1 teaspoon Ground Coriander
• ½ – 1 teaspoon Kashmiri Red Chili powder (more on this later!)
• 1 teaspoon Garam Masala
• 1-2 tablespoons Tamarind pulp
• 4 Samosas
• 8 Falafel
• As needed Cabbage, shredded
• As needed Cilantro, chopped
• As needed Scallions, chopped
• As needed Lemon wedges, for serving

Ingredient Notes

Let’s talk ingredients for a sec. A few things can really make or break this soup, so here are my tips:

• Toor Dal: Also known as arhar dal, this is a split pigeon pea lentil. It cooks relatively quickly and has a lovely, slightly nutty flavor. Make sure you rinse it well before using! About 170g is equivalent to ½ cup.
• Kashmiri Red Chili Powder: This is key for the color and a mild heat. It gives the soup a beautiful vibrant red without being overwhelmingly spicy. If you can’t find it, you can use regular chili powder, but reduce the amount and maybe add a pinch of paprika for color.
• Tamarind Pulp: Tamarind adds a wonderful sourness that balances the spice. The use of tamarind varies hugely across India – some regions prefer a more pronounced tang, others a subtle hint. Start with 1 tablespoon and add more to taste. You can find tamarind pulp in most Indian grocery stores, or make your own by soaking tamarind pods in warm water and straining.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in the Instant Pot on the Sauté mode. Once hot, add the dry red chilies, followed by the chopped onion and green chilies. Cook until the onions soften and turn translucent – about 5-7 minutes.
2. Now, add the rinsed toor dal, vegetable stock (or water), ground coriander, Kashmiri red chili powder, garam masala, salt, and pepper. Give everything a good mix to make sure the spices are well combined.
3. Seal the Instant Pot and pressure cook on High for 8-10 minutes. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully quick release any remaining pressure.
4. Using an immersion blender or transferring to a regular blender (carefully!), whisk the cooked dal until it’s beautifully smooth. Stir in the tamarind pulp and add a little extra water if you want a thinner soup consistency. Simmer for 3-4 minutes to let the flavors meld.
5. Time to assemble! Place a warmed samosa and a few falafel in each bowl. Ladle the hot soup generously over them.
6. Finally, top with shredded cabbage, a sprinkle of fresh cilantro and scallions, and a wedge of lemon. Serve immediately and enjoy!

Expert Tips

• Don’t skip rinsing the dal! It helps remove excess starch and makes for a smoother soup.
• Taste as you go! Adjust the spices and tamarind pulp to your liking.
• Warming the samosas and falafel makes a huge difference in the overall experience. A quick zap in the microwave or a few minutes in a preheated oven works perfectly.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just make sure your samosas and falafel are made without any dairy products.
• Spice Level Adjustment: If you like things really spicy, add more green chilies or a pinch of cayenne pepper. For a milder soup, reduce the amount of chili powder and remove the seeds from the green chilies.
• Festival Adaptations: My aunt always makes this during Lohri and Makar Sankranti – it’s the perfect warm-up on a chilly winter evening! She sometimes adds a dollop of white butter (makhan) on top for extra richness.

Serving Suggestions

This soup is a meal in itself, but if you want to round it out, a side of warm naan or roti is always a good idea. A simple cucumber raita can also provide a cooling contrast to the spice.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The samosas and falafel are best enjoyed fresh, but you can store them separately and reheat them before adding them to the soup. Note that the soup will thicken as it sits, so you may need to add a little water when reheating.

FAQs

• Is this soup better with homemade or store-bought samosas/falafel? Honestly, both work! Homemade are always amazing if you have the time, but good quality store-bought ones are perfectly fine.
• Can I use a different type of dal in this recipe? You can, but toor dal really is the best for this soup. If you must substitute, masoor dal (red lentils) would be the closest in terms of cooking time and texture.
• How can I adjust the tanginess of the soup? Add more or less tamarind pulp, a little at a time, until you reach your desired level of tanginess. A squeeze of lemon juice can also brighten up the flavor.
• Can this soup be made ahead of time? Yes! You can make the soup base ahead of time and store it in the refrigerator. Just add the tamarind pulp and simmer for a few minutes before serving.
• What is the best way to serve this soup for a crowd? Keep the soup warm in a slow cooker or chafing dish. Assemble the bowls just before serving to keep the samosas and falafel crispy.