A delicious Burmese Street food that is very easy to make at home. Flaky samosa dunked in a spicy lentil gravy and served with shredded cabbage.
My country of choice for the day starting with the letter M is Myanmar aka Burma. Since Burma shares it’s boundaries with China, India and Thailand, it’s cuisine is heavily influenced by all these countries. There are quite a few Burmese dishes that I have bookmarked to try, but in the end I made this simple and delicious Burmese Samosa thouk.I saw this dish for the first time on Vaishali’s blog and bookmarked it right away. Burmese Samosa thouk is a popular street food in Burma/ Myanmar. I made it once before when I had some leftover samosa and it was fabulous. I made it again yesterday, so I can share it with you guys on the blog as well.The soup part of this Burmese Samosa thouk is nothing but our everyday simple dal. After tasting the dish, I thought this is Burmese version of South Indian Sambar Vada except in this dish samosa is dunked in spicy dal instead of vada. I loved the crunchy cabbage topping and the lemon juice perks everything up.I used Vaishali’s recipe and this recipe from Epicurious. The latter recipe also uses falafel along with samosa, so I went ahead and added a few warm falafel as well into my soup. All in all this is a filling meal for any time of the day.
Burmese Samosa Thouk Recipe
For the Lentil Soup:
- ½ cup toor dal
- 1 tbsp Oil
- 1~2 Dry Red chilies
- 1 Small Onion, finely chopped
- 2 Green Chilies, slit
- ½ cup Cabbage, very thinly sliced
- 2 tbsp Tamarind pulp
- 3 cups vegetable stock
- 1 tsp Ground Coriander
- ½~1 tsp Kashmiri Red Chili powder
- 1 tsp garam masala
- To taste Salt Pepper
- 8 Small Samosa*, warmed
- 8~10 Falafel, warmed
- As needed Cabbage, very thinly sliced
- As needed Cilantro, finely chopped
- As needed Lemon wedges
- As needed Scallions, finely chopped
Make the Thouk (Lentil Soup)
- Cook toor dal until soft and mushy.
- Heat oil in a saucepan, add the dry chilies and once they start to change color, add onions and green chilies; cook till the onions are soft.
- Add ground coriander, red chili powder, garam masala, salt and pepper. Cook for 1 minute.
- Add the cooked dal along with the stock/ water and tamarind pulp. Bring the mixture to a boil, lower the heat and simmer for 10~15 minutes.
- Taste and adjust the seasoning accordingly.
- Divide the soup into serving bowls. Add 2 small samosa and falafel - top with the sliced cabbage, lemon wedges, cilantro and scllions. Serve hot and Enjoy!!
- If you are short on time and want to use store bought samosa, then simply warm them in the microwave or in the oven.