• 1 tspcumin seeds
• 1 tspblack mustard seeds
• 0.33 cupcanola oil
• 4 piecessmall dried chilies
• 3 piecesbay leaves
• 2 cupsyellow onion, finely diced
• 0.33 cupminced garlic
• 1.5 tsppaprika
• 0.25 tspground turmeric
• 2 tspsalt
• 1 tsptamarind salt, optional
• 0.5 cuptoasted chickpea flour
• 6.5 cupswater
• 0.5 cuptamarind water
• 1 portionhalf a minced jalapeño, or 2 Thai chilies
• 0.5 tspgaram masala
• 0.5 cuploosely packed torn mint leaves
• 6 piecessamosas, at room temperature
• 6 piecesyellow split-pea falafel, warm
• 2 cupsshredded green cabbage
• 1 cupcilantro sprigs
• 1 piecelime, cut into wedges

Method

1. 1Toast the cumin and mustard seeds in a dry skillet for no more than 30 seconds. Grind them to a coarse powder in a mortar or spice grinder.
2. 2Heat the oil in a large pot over medium-high heat. Add the spice blend, dried chilies, and bay leaves and stir for 20 seconds. Add the onion and garlic, reduce the heat to medium, and cook for about 5 minutes. Stir in the paprika, turmeric, salt, and optional tamarind salt. Cook for another 3 minutes, until the moisture has evaporated and a light film of oil appears.
3. 3In a bowl, whisk the chickpea flour with 1/2 cup water until smooth. Pour it into the pot, then add the remaining 6 cups water and the tamarind water. Bring to a boil and simmer for 15 minutes. Add the jalapeño, garam masala, and mint. Adjust the salt and acidity with a little lime if needed.
4. 4Break the samosas and falafel into serving bowls. Ladle over the hot broth, top with cabbage and cilantro, and serve with lime wedges.