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Burmese Samosa Soup
Ohn No Khao Swe
A comforting and flavorful soup featuring crispy samosas served in a rich, spiced lentil broth, often garnished with fresh vegetables and herbs. This dish offers a delightful contrast of textures and tastes, with the savory soup complementing the crunchy samosas.
đ§ Ingredienser
- 0.5 cup Toor dal (split pigeon peas)
- 2 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 4 whole Dried red chilies
- 1 medium Onion(finely chopped)
- 1 inch piece Ginger(grated)
- 3 cloves Garlic cloves(minced)
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Red chili powder
- 0.5 tsp Garam masala
- 1 medium Potato(peeled and diced)
- 4 cups Vegetable broth
- 1.5 cups Water
- 1.5 tsp Tamarind paste
- 0.25 cup Besan (chickpea flour)(roasted)
- to taste Salt
- 0.25 cup Cilantro(chopped, for garnish)
- 8 medium Samosas(store-bought or homemade, for serving)
- 0.5 cup Cabbage(shredded, for garnish)
- 0.5 cup Carrots(shredded, for garnish)
- crushed, for garnish (optional) Peanuts
- for serving Lime wedges
đšâđł Instruktioner
- 1
Rinse the toor dal and soak it in water for at least 4 hours or overnight. Drain and set aside. Roast the besan (chickpea flour) in a dry pan over medium heat for 4-5 minutes until lightly golden and fragrant. Set aside.
đĄ Proffstips: Soaking the dal helps it cook faster and become creamier. - 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add cumin seeds and mustard seeds. Once they begin to splutter, add the dried red chilies and sauté for about 30 seconds until fragrant.
- 3
Add the chopped onion and sauté until softened and lightly golden. Stir in the grated ginger and minced garlic, and cook for another minute until fragrant.
- 4
Add the turmeric powder, coriander powder, red chili powder, and garam masala. Stir well and cook for about 1 minute until the spices are fragrant.
- 5
Add the diced potato, soaked and drained toor dal, vegetable broth, and 1.5 cups of water. Bring the mixture to a boil, then reduce the heat, cover, and simmer until the dal and potatoes are very tender, about 25-30 minutes. Mash the dal and potatoes slightly with the back of a spoon or an immersion blender for a creamier consistency.
- 6
In a small bowl, whisk the roasted besan with 1.5 cups of water until smooth. Gradually whisk this slurry into the simmering soup. Cook for another 5-8 minutes, stirring constantly, until the soup thickens slightly.
đĄ Proffstips: Whisking the besan slurry separately prevents lumps. - 7
Stir in the tamarind paste and salt to taste. Simmer for another 2-3 minutes to allow the flavors to meld.
- 8
To serve, break one or two samosas into pieces and place them in individual serving bowls. Ladle the hot soup over the samosas. Garnish with fresh cilantro, shredded cabbage, shredded carrots, crushed peanuts (if using), and serve with lime wedges on the side.
đĄ Proffstips: Serve immediately to ensure the samosas remain crispy.
đĄ Proffstips
- âFor a richer broth, you can use a vegetable stock cube in addition to water.
- âAdjust the amount of chili powder and fresh chilies to your spice preference.
- âOther vegetables like chopped tomatoes or spinach can be added to the soup.
- âIf you don't have toor dal, red lentils can be used as a substitute.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of sugar or jaggery to balance the tanginess of the tamarind.
- Some recipes include a small amount of coconut milk for added richness.
- Serve with a drizzle of chili oil for an extra kick.