Burmese Samosa Soup (Samusa Thouk)
Burmese lentil curry soup served with crunchy vegetables and samosa. Popular street food that's great as a lunch or starter.
Ingredients
- 2 tablespoons gram flour
- 2 tablespoons vegetable oil
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 2 dried red chillies
- 1 banana shallot finely diced
- 4 cloves garlic minced
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon ground coriander
- ½ teaspoon cracked black pepper
- ½ cup chana dal
- 1 liter vegetable stock
- 1 tablespoon tamarind paste
- 12 Samosa
Garnish
- Red onion finely sliced
- Cabbage finely sliced
- Carrots finely sliced
- Coriander chopped
- Lime
Instructions
- Thoroughly pick over and rinse the chana dal, then set aside for later.
- Heat a dry pan over medium heat. Add the gram flour and toast until golden. Watch not to burn. Transfer the gram flour to a bowl and whisk with ½ cup of water. Set aside.
- Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Once hot add the cumin seeds, mustard seeds and dried chillies. Cook until the seeds begin to pop, around 30 seconds.
- Add the shallot and cook until they are beginning to turn golden, around 5 minutes.
- Add the garlic and continue to cook for 1 minute.
- Next, add the spices and cook for a further 1 minute. Turmeric, garam masala, Kashmir chilli powder, ground coriander and cracked black pepper.
- Now add the chana dal, 1 litre vegetable stock, 1 tablespoon tamarind paste and the reserved toasted gram flour mixture.
- Bring to a boil for 10 minutes then turn down the heat to a gentle simmer. Simmer for a further 30 minutes. Check that the chana dal is fully cooked, if they require more time then continue to cook until ready.
- Taste for seasoning and add salt. The amount needed will depend on how salty the vegetable stock is.
- Serve the soup with samosas and finely sliced vegetables. Squeeze over a wedge of lime before eating.
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