A bowl of spicy soup added with everyone’s favourite snack makes this recipe an absolute delight. We begin by making the stuffing for our Samosas with potatoes, green peas, and everyday spices.
Then we proceed to make the mouth-watering soup with some cooked Toor Dal and a handful of special, freshly-ground spices. We cook the soup for roughly 15mins with the spices to let the flavours blend in and give it an intense taste.
We add ingredients like Kala chana, Purple cabbage, and bean sprouts to make it more savoury and improve its texture.
Dunk the samosa in a bowlful of soup and garnish it with spring onions and coriander to give it a flavourful twist. This Burmese Samosa Toor Dal curry is more than just a soup. It is a complete appetizer!
3 Samosa Patties
1/2 tsp Coriander seeds (Dhania)
1 tsp Oil
1/4 tsp Cumin Seeds (Jeera)
a pinch of Asafoetida (Hing)
1/4 tsp Ginger Paste (Adrak ka paste)
1/2 tsp Green-chilli Paste (Hare Mirch ka paste)
1/2 cup boiled Potato Cubes (Ubale hue Aloo ke tukde)
1/4 cup boiled Green Peas (Ubalehue mutter)
1/2 tsp Coriander-cumin seeds powder (dhania-jeera powder)
1/2 tsp Dried Mango powder (Amchur powder)
1/2 tsp Garam Masala
salt to taste
2 tbsp finely chopped Coriander (Barikh kata dhania)
2 tbsp plain flour (maida) dissolved with 2 tbsp of Water
Spices to blend
1/2 tsp whole Black Peppercorns (Kalimirch)
1 tbsp Coriander seeds (dhania)
1/4 tsp Turmeric powder (Haldi)
1 tsp Red chilli powder (Laal Mirch powder)
1 tsp Garam Masala
1/2 cup cooked Rentio Toor dal (arhar)
1 tbsp Oil
1 tsp Cumin seeds (jeera)
3 dried Kashmiri Red chillies
1/2 cup sliced Onions
2 slit Green chillies
1/2 cup soaked and boiled Brown Chickpeas (Kala chana)
1 1/2 tbsp Tamarind (Imli) pulp
1/2 cup shredded Red Cabbage
salt to taste
1/2 cup Bean sprouts
1/2 cup chopped spring Onions, whites, and greens
1/2 cup chopped Coriander (dhania)
For the samosa
- Heat a broad non-stick pan then add coriander seeds and dry roast for 1 minute on a medium flame.
- Grind the roasted coriander seeds into a coarse mixture using a mortar pestle and keep them aside.
- Heat some oil in a broad non-stick pan, add cumin seeds and allow it to crackle.
- Once the seeds crackle, add coarsely crushed coriander with asafoetida and sauté on a medium flame for a few seconds.
- Add ginger paste, green-chilli paste, and turmeric powder, sauté for a few more seconds.
- Add potatoes, green peas, coriander powder, dried mango powder, salt, and ¼ cup of water, mix well and cook for 2 minutes, while stirring occasionally.
- Add the chopped coriander and mix well. Keep aside.
- Place samosa patties on a clean, dry surface and cut them vertically from the centre using a sharp knife to get two halves.
- Place half of the Samosa Patti on a clean, dry surface and fold the right bottom corner of the Patti on the opposite side to form a triangle.
- Fill a portion of the potato filling and seal the edges using a maida-water paste so that the filling does not spill out.
- Heat some oil in a deep non-stick kadhai and deep-fry a few samosas, one at a time on a slow flame, till they turn golden brown from all sides.
- Drain on absorbent paper and keep it aside.
How to proceed
- Whisk Toor dal thoroughly and keep aside.
- Heat oil in a deep non-stick pan, add cumin seeds and Kashmiri red chillies then allow it to crackle.
- Once the seeds crackle, add onions and sauté on a medium flame for 1 minute or till they turn brownish.
- Add 2 tsp of the powdered spices and sauté for 1 minute.
- Add 3 cups of water, Kala chana, Toor dal, Tamarind pulp, and mix well. Cook on a medium flame for 15 minutes while stirring occasionally.
- Add cabbage and salt, mix well and cook on a medium flame for 2 to 3 minutes while stirring occasionally. Keep aside.
- Right before serving re-heat the curry soup, add some bean sprouts, and mix well then cook on a medium flame for 1 to 2 minutes, stir occasionally.
- Place a samosa in a serving bowl and top it with a portion of the curry soup.
- Garnish it with spring onion whites and greens, coriander, and serve it hot.