Burmese Samosa Toovar Dal Curry Soup
by Tarla Dalal
Added to 18 cookbooks
This recipe has been viewed 35812 times
An ever-popular snack and a spicy soup come together in this marvelous recipe. We begin by making scrumptious samosas by deep-frying samosa pattis packed with a mouth-watering mixture of potatoes, green peas and spices.
Using readymade samosa pattis reduces the time involved and also gives the samosas a fabulous crispness. If you are now wondering what’s so new about samose, well, it is the tongue-tickling soup that we are going to drown it in.
This awesome soup is comprised of cooked toovar dal, spiced up with a special, freshly-ground spice powder. Cooking the soup for around 15 minutes with this spice powder helps its flavour to fuse with the dal giving the soup a deep and intense taste.
Interesting ingredients like kala chana, purple cabbage and bean sprouts are added to the soup to make it more sumptuous and also to improve the range of textures.
Just before serving, each samosa is dunked in a bowl of flavourful soup and garnished with peppy ingredients like spring onions and coriander. You will find that the Burmese Samosa Toovar Dal Curry Soup is actually more than a soup. It is a filling snack!
You can also try other Burmese delicacies like Burmese Khowsuey and Rice Noodles Khowsuey
- Heat a broad non-stick pan, add the coriander seeds and dry roast on a medium flame for 1 minute.
- Crush the coriander seeds to a coarse mixture using a mortal-pestle and keep aside.
- Heat the oil in a broad non-stick pan, add the cumin seeds and allow it to crackle.
- Once the seeds crackle, add the coarsely crushed coriander and asafoetida and sauté on a medium flame for a few seconds.
- Add the ginger paste, green-chilli paste and turmeric powder and sauté on a medium flame for a few more seconds.
- Add the potato, green peas, coriander powder, dried mango powder, salt and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the coriander and mix well. Keep aside.
- Place the samosa pattis on a clean, dry surface and cut them vertically from the centre using a sharp knife to get two equal halves.
- Place a halve of the samosa patti on a clean, dry surface and fold the right bottom corner of the samosa patti on the opposite side to form a triangle.
- Fold the entire triangle towards its left as shown in the image.
- Fill a portion of the prepared potato filling and seal the edges using the maida-water paste so that the filling does not spill out as shown in the image.
- Repeat steps 9 to 11 to make 5 more samosas.
- Heat the oil in a deep non-stick kadhai and deep-fry a few samosas, at a time on a slow flame, till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper and keep aside.
- Whisk the toovar dal thoroughly and keep aside.
- Heat the oil in a deep non-stick pan, add the cumin seeds and kashmiri red chillies and allow it to crackle.
- Once the seeds crackle, add the onions and sauté on a medium flame for 1 minute or till they turn light brown in colour.
- Add 2 tsp of the prepared spice powder and sauté on a medium flame for 1 minute.
- Add 3 cups of water, kala chana, toovar dal and tamarind pulp, mix well and cook on a medium flame for 15 minutes, while stirring occasionally.
- Add the cabbage and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
- Just before serving, re-heat the curry soup, add the bean sprouts and mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Divide the burmese curry soup into 6 equal portions and keep aside.
- Place a samosa in a serving bowl and top it with a portion of the burmese curry soup.
- Garnish with spring onion whites and greens and coriander and serve immediately.
Nutrient values per serving
|Vitamin A||143.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||13.3 mg|
|Folic Acid||10.7 mcg|
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