I am a sucker for street food - any day, anytime. Unless of course, I am down with severe stomach flu :-)) (Even then, I keep nagging DH with what my wish lists are, and most of them are street food :-)) I am not apologetic about my street food preferences (as long as they are hygenic and made in a clean place), but trust me I was blown away when I saw this recipe- Burmese Samusa Thouk at Vaishali's blog- where street food favourite Samosa was an INGREDIENT in a soup..
I went over all of Vaishali's world Marathon recipes many many times to choose one for this week, and yet I kept coming back to this delectable soup :-)) I could have it anytime :) my elder one SIMPLY LOVED it and went for her third and fourth servings !
Thanks Vaishali ! this is a super recipe that I have modified a bit and loved it a lot :-))
I halved the recipe, which came to 3 medium servings. So, do make it for wintery / chilly evenings for a snack or as a pre dinner appetiser. Of course, with the samosa in, its dinner all the way, and not just an appetiser :-))
Prep time : 20 mins | Cook time : 20 mins | Serves : 4
Samusa Thouk - Burmese Soup with lentils and samosa(yes!!)
- Toor Dal / Pigeon pea - 1/4 cup
- Channa dal / Black channa - 1/4 cup( I subbed with mixed lentils)
- Jeera / cumin - 1/2 tsp
- Oil - 2 TBSP
- Masala powders : Jeera, coriander, garam masala, red chilli, black pepper, turmeric
- Onion (2) and green chillies (4) - sliced
- cabbage - juilenned - 1/2 cup
- Tamarind paste - 1/2 TBSP
- Bean sprouts / Moong sprouts - 1 cup( Subbed with fresh sweet peppers garnished on top)
- water / veg stock - 4 cups
- Salt - to taste
- Coriander / cilantro - to garnish
- 4 small (baby samosas) - store bought or homemade
- Soak kala channa overnight. pressure cook toor dal and channa separately the next day till done (you can make it slightly mushy)
- In a pan, splutter jeera, add onions, red chillies and saute till browned
- Add the powdered spices and cook. To this add stock or broth, green chillies, cooked dals , tamarind and let it simmer to a thickish broth (about 8-10 mins)
- Add cabbage, salt and let the cabbage cook, now add the sprouts and let it simmer again.As I was using frozen cooked lentils, I mashed it up a bit towards the end before adding the cabbage.
- Ladle out portions of the soup, place 1/2 -1 mini samosa per serving portion (if using large size, cut into halves or quarters depending on the portion size)
- Top with cilantro, I added a dash of lemon juice too, but thats totally optional.