Burmese Samosa Soup Recipe

A super delicious lentil based soup topped with samosas and crunchy vegetables; Burmese Samosa Soup is almost like a one-pot meal. 

Protein rich and full of delicious ingredients and toppings; this soup recipe is a keeper! 

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We all LOVE samosas right? The crunchy outside and the flavorful and soft insides. 

How about adding a couple of samosas to a soup? It would be really great I promise! 

I was taken by surprise when I first read the name of this soup on a Burmese restaurant menu. But we ordered it and have been in LOVE with it. 

That was my first encounter with the recipe and after enjoying it countless number of times at the restaurant we relish it at home too! 

What is Samosa Soup?

As the name suggests, the soup has samosas in a broth. It is a super popular Burmese recipe.

This soup is a mix of lentil based broth, crunchy vegetables, potatoes, sprouts and samosas. 

The add-ins can be changed based on what you like and the broth can be made spicy or just regular spice. 

Samosa soup by itself would make a complete meal, especially as it has lentil, vegetables and flour in it. If you would like to serve it with something, tea leaf salad or samosa salad would be great. 

Samosa soup and Khow suey are definitely two MOST popular Burmese dishes all around the world. 

Things you need to make this soup

Lentil: The soup is made with toor dal (split pigeon peas). It can be made with a combination of lentils too. 

I prefer to use just toor dal as it mashes to a creamy consistency and makes the soup amazing.

The lentil needs to be pressure cooked using a pressure cooker or instant pot.

Samosa: This is a required ingredient for the soup. Making homemade samosas or using frozen or store bought ones work.

The samosas can either be the regular potato and peas or any one of your choice. I often use spinach and cheese samosas to make the soup too.

Vegetables: For the soup you need onion along with vegetables like carrots and cabbage. 

Adding broccoli, peas or other vegetables is an option too. 

The vegetables are added towards the end of the cooking so they do not disintegrate completely.

Potato: The creamy soup with perfectly cooked potato is a delight. It adds so much texture and taste to the soup. 

If you do not like potatoes, they can be skipped. 

Sprouts: Any kind of sprouts works well for the recipe. I added home sprouted Moong beans. Chana or a mix of sprouts works well too. 

Skip the sprouts if you do not have it or do not like it.

Spices: The soup is flavored with garam masala, turmeric powder, cumin powder and salt. The flavors are pretty similar to the ones used in Indian cuisine. 

Tamarind Paste: A great way to make the soup flavorful is using tamarind paste. It adds tanginess to the soup. 

Can be substituted with lemon juice but I would highly recommend using tamarind.

Toppings: The soup is creamy and the toppings add a lot of crunch to it. 

Shredded cabbage, carrot and onion work great. The restaurants often add falafel too. They would be great. Top the soup with some lime and jalapeños if you like.  

Tips to get it right each time

• Boil and mash the lentil completely to get a creamy soup. Use an immersion blender if needed.

• Add any vegetable you like to the soup. Carrots, potato and cabbage taste great but so would cauliflower and peas. 

• Use homemade, frozen or store bought ready samosas. Heat up the samosas a little before serving. 

• The soup can be made before hand and kept. It might get a little thick on standing as it has lentil. Heat it with some water before serving if required.

• Add the toppings and serve immediately. 

Steps

1- Rinse, drain and pressure cook the dal with water. Mash using a ladle or an immersion blender. Set aside. 

2- In a thick bottom pan heat the oil. Once the oil is hot, add cumin seeds and dried red chili. 

3- Once the cumin seeds pop, add diced onions and ginger. Mix and let the onions soften.

4- Add garam masala, salt, turmeric powder and red chili powder. Mix well. 

5- Add water and bring to a boil.

6- Tip in the chopped potatoes and boil the soup for 5-6 minutes. The potatoes will cook halfway by then.

7- Add the dal and mix well. Bring it to a boil.

8- Then add the sprouts and mix.

9- Next add the cabbage and carrots and mix well. Bring the soup to a boil.

10- Add tamarind paste and mix. Turn down the flame. 

11- Serve topped with samosa, shredded vegetables, lime slice and jalapeños. 

Yield: 3

Author: Smruti

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Burmese Samosa Soup Recipe

A super delicious lentil based soup topped with samosas and crunchy vegetables; Burmese Samosa Soup is almost like a one-pot meal.
Protein rich and full of delicious ingredients and toppings; this soup recipe is a keeper!

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

For the soup

• Toor Dal (Split Pigeon Peas) ½ cup
• Onion ½ medium, diced
• Potato ½ cup, peeled and diced
• Carrot ½ cup, cubed
• Cabbage ½ cup, chopped
• Sprouts ⅓ cup
• Shredded Ginger 1 tsp
• Dried Red Chili 1
• Cumin Seeds ½ tsp
• Turmeric Powder 1 tsp
• Red Chili Powder ½ tsp
• Garam Masala 1 tsp
• Water 4 ½ cups
• Tamarind Paste1 ½ tsp
• Oil 1 tbsp

Toppings

• Samosas 6-7
• Shredded Carrot ½ cup
• Shredded Cabbage (white and red) ½ cup
• Jalapeño 1, sliced
• Lime slices, cilantro and green onion to top

Instructions

1. Rinse, drain and pressure cook the dal with 1 ½ cup water. Mash using a ladle or an immersion blender. Set aside.
2. In a thick bottom pan heat the oil. Once the oil is hot, add cumin seeds and dried red chili.
3. Once the cumin seeds pop, add diced onions and ginger. Mix and let the onions soften.
4. Add garam masala, salt, turmeric powder and red chili powder. Mix well.
5. Add 3 cups water and bring to a boil.
6. Tip in the chopped potatoes and boil the soup for 5-6 minutes. The potatoes will cook halfway by then.
7. Add the dal and mix well. Bring it to a boil.
8. Then add the sprouts and mix.
9. Next add the cabbage and carrots and mix well. Bring the soup to a boil.
10. Add tamarind paste and mix. Turn down the flame.
11. Serve topped with samosa, shredded vegetables, lime slice and jalapeños.

Notes:

• Boil and mash the lentil completely to get a creamy soup. Use an immersion blender if needed.
• Add any vegetable you like to the soup. Carrots, potato and cabbage taste great but so would cauliflower and peas. 
• Use homemade, frozen or store bought ready samosas. Heat up the samosas a little before serving. 
• The soup can be made before hand and kept. It might get a little thick on standing as it has lentil. Heat it with some water before serving if required.
• Add the toppings and serve immediately. 

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