Toor Daal & Vegetable Samosa Soup with Cilantro Chutney Swirl

Rinse the toor daal thoroughly under cold water until the water runs clear. This helps remove excess starch and impurities.

In a large pot, combine the rinsed toor daal, vegetable broth (or water), chopped onion, minced garlic, and grated ginger. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the daal is soft and easily mashed.

While the daal is simmering, prepare the cilantro chutney. In a blender or food processor, combine the cilantro, green chili (if using), ginger, lemon juice, and a few tablespoons of water. Blend until smooth. Add more water if needed to reach your desired consistency. Season with salt to taste.

Once the daal is cooked, use an immersion blender or transfer the soup to a regular blender (in batches) to blend until smooth and creamy. Be careful when blending hot liquids.

Return the blended soup to the pot. Stir in the turmeric powder, cumin powder, coriander powder, garam masala, and salt to taste. Simmer for another 5 minutes to allow the flavors to meld.

While the soup simmers, gently heat the vegetable samosas according to package instructions or bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy.

Roughly chop the samosas into bite-sized chunks.

To serve, ladle the hot toor daal soup into bowls. Top with the samosa chunks and swirl in a generous spoonful of cilantro chutney. Serve immediately.