Burmese Samosa Thouk is a delicious street food that is 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.
Lets check out what my fellow marathoners have cooked today for BM# 93.
Burmese Samosa Thouk Recipe
Ingredients
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
Other Ingredients:
- 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
Instructions
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.
To Serve:
- 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!!
Notes
- If you are short on time and want to use store bought samosa, then simply warm them in the microwave or in the oven.
Priya Srinivasan
Aww that looks amazing pavani, warm soup dunked with samosa and also some falafel, i bet this is one hearty meal as such!!! Love the beautiful pictures!!