Burmese Samosa Thouk
Burmese Samosa soup is a delicious street food that is easy to make at home. Samosa are dunked in a spicy dal and served hot with toppings.
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Ingredients
For the Lentil Soup:
- 1 tablespoon Oil
- 1~2 Dry Red chilies
- 1 Small Onion, finely chopped
- 2 Green Chilies, slit
- ½ cup Toor Dal, rinsed and drained
- 1½ cups Vegetable stock or Water, plus more as needed
- 1 teaspoon Ground Coriander
- ½~1 teaspoon Kashmiri Red Chili powder
- 1 teaspoon Garam Masala
- To taste Salt & Pepper
- 1~2 tablespoons Tamarind pulp
Other Ingredients:
- 4 Samosa, warmed
- 8 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 Burmese Soup in Instant Pot:
- Turn on the Instant pot on Sauté mode. Add oil and once hot, add the dry chilies and once they start to change color, add onions and green chilies; cook till the onions are soft.1 tablespoon Oil, 1~2 Dry Red chilies, 1 Small Onion, finely chopped, 2 Green Chilies, slit
- Add the drained toor dal along with water, ground coriander, red chili powder, garam masala, salt and pepper. Mix well and make sure to remove any stuck on bits from the bottom of the pan to avoid any burnt dish.Turn off the 'Sauté' mode and lock in the lid. Turn on the 'High Pressure/ Manual' mode and cook for 8-10 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes and quick release the rest.½ cup Toor Dal, rinsed and drained, 1½ cups Vegetable stock or Water, plus more as needed, 1 teaspoon Ground Coriander, ½~1 teaspoon Kashmiri Red Chili powder, 1 teaspoon Garam Masala, To taste Salt & Pepper
- Open the lid and whisk the dal to make it creamy and smooth. Stir in tamarind paste and ½~1 cup of water to thin the soup. Cook on 'Sauté' mode for 3~4 minutes or until heated through. Taste and adjust the seasoning accordingly.1~2 tablespoons Tamarind pulp
To Serve:
- Divide the soup evenly in 4 serving bowls. Add 2 small samosa or 1 big chopped samosa and 2 falafel. Top with the sliced cabbage, lemon wedges, cilantro and scallions. Serve hot and Enjoy!!4 Samosa, warmed, 8 Falafel, warmed, As needed Cabbage, very thinly sliced, As needed Cilantro, finely chopped, As needed Scallions, finely chopped, As needed Lemon wedges
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Notes
- To make the soup, you can use either toor dal or red lentils/ masoor dal. You can also add some black chana/ chickpeas.
- Feel free to use store-bought or frozen samosa. Just make sure to reheat them thoroughly before serving. You can of course make your own samosa.
- Falafel are optional, but I highly recommend adding these. I use frozen falafel here.
- You can use either shredded lettuce or cabbage for topping. I sometimes even use store bought coleslaw mix.
- Make the lentil soup up to 3 days in advance. Store in an airtight container in the fridge until ready to serve. Reheat until heated through before serving.
Nutrition
Calories: 202kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 445mg | Potassium: 62mg | Fiber: 5g | Sugar: 4g | Vitamin A: 263IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg
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