Monday, January 23, 2017

Burmese Samosa Soup

Living in California gives my sister the opportunity  to try out food from various cusines. When she told me about the famous Burmese Samosa Soup I wanted to try it too. It is hard to find too many ethnic cusines here in New Jersey.  I usually look for the best recipes online and try making them myself. I am fortunate to have a family that loves to try out new things.
Burmese food is influenced by various Asian cusines like Indian, Chinese, Thai and Korean. Their food is spicy and tangy. Different kinds of lentils are used in Burmese cooking. Chickpeas is an important part of their food. Chickpea tofu is very popular in Burma. So is tea leaf salad. Samosa soup is a spicy tangy lentil soup with cabbage and sprouts. I used the recipe given by my sister, who found it online. It is delicious spicy and tangy soup that is dinner by itself.


1 Cup toor dal, soaked in warm water
1 Cup black chickpeas, soaked in water
4 teaspoon oil
1 Cup sliced onion
2-3 green chili, slit
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon black peppercorn
2 tablespoon ancho chili
1 teaspoon turmeric
1 teaspoon red chili powder(Kashmiri red chili)
1 teaspoon tamarind paste
6 Cups vegetable broth
1 teaspoon garam masala
salt to taste
2 Cups shredded cabbage
2 Cups bean sprouts
6 samosas
12 falafel
chopped cilantro, for garnish
chopped green onion, for garnish
lemon, for garnish


1. Cook toor dal in a pot filled with water over medium heat until it is soft. Drain and keep aside.
2. Cook black chickpeas in pressure cooker until soft. Remove from stove and set aside.
3. Dry roast peppercorn, cumin and coriander seeds. Cool and grind in a spice grinder along with chili powder and turmeric. Set aside.

4. Heat oil in a stock pot over medium heat. Add 1 teaspoon cumin seeds and as it splutters add onion
and cook for 6 minutes. Add slit chili.  Stir in spice powder. Add ancho chili and cook for 5 minutes.

5. Add tamarind paste, stock, cooked lentils,and chickpeas. Add more stock or water as needed. Cover and cook for 30 minutes.

6. Add garam masala and salt. Add cabbage. cook for 5 minutes and remove from stove.

To serve:
Place one samosa, cut ito half,in each bowl.
Place 2 falafel, cut into half in each bowl.
Ladle soup into each bowl. Garnish with cilantro and sprout.
Serve the soup along with lemon wedges.

Note: Fresh samosas are the best to use. I used frozen ones. I used channa dal vada(masala vadai) instead of falafel.

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