Samusa Soup

The moment I first tasted Samusa Soup at Burma Superstar, I couldn't wait to try making it at home. It’s a complex lentil-based soup, with cabbage and bean sprouts. Chunks of samosa and falafel provide added texture. So searching on the net I came across this recipe which, with some modifications, is as close to the one from Burma Superstar.
I’m sure this recipe would be better with homemade falafel and samosa but I decided to use store bought ones to cut down on prep time.

This recipe serves 4 -5 People

Ingredients:

• 1 cup toor dal, washed until water runs clear
• 4 cups water
• 4 tbsp ghee
• 1 medium onion, thinly sliced
• 1-2 dried red chilies, broken in halves*
• 2 jalapenos, seeded and sliced
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp black peppercorns
• 2 tsp ancho chile (I used ancho chile in adobo sauce)*
• 2 tsp turmeric
• 1 tsp Indian ground hot red chiles (Kashmiri diggi mirch)*
• 2 cups shredded cabbage
• 6 cups vegetable broth 
• 1 tsp tamarind concentrate
• 1 tsp garam masala
• salt to taste
• 2 cups mung bean sprouts, washed
• 4 mini samosas, store-bought (I used frozen Deep brand)
• 8 falafels (I used some from a local restaurant)
• Chopped cilantro, for garnish
• Chopped spring onions, for garnish
• Lemon wedges

*You can reduce the amount of spice by adjusting how much chilies you use.

Method:

• Bring the washed toor dal to boil with the four cups of water; cover partially and simmer until toor dal is cooked; about 35-45 minutes. Remove from heat and set aside.
• Roast the coriander, cumin seeds, and black peppercorns in a dry skillet, over medium-low heat until just fragrant, let it cool, then grind in a spice grinder, and set aside.
• Fry the onion, jalapenos, and chilies in ghee over low heat until onions just begin to brown.
• Add the ground dry-roasted coriander, cumin and pepper mix.
• Add the turmeric, ancho chile, and Indian red pepper.
• Raise heat to medium and fry together for a few minutes, then add the shredded cabbage. Stir and fry until cabbage loses its raw look - around five minutes.
• Add four cups of vegetable stock, the tamarind concentrate, and the cooked dal with its liquid. Adjust consistency with additional vegetable stock depending on how thick or thin you like your soup. Cover and simmer over low heat for half an hour.
• Add garam masala, and salt to taste.
• Warm the mini samosas in the oven at 200 degrees for 10 minute, then add the falafel for another 5 minutes or until all are heated through.
• In four soup bowls, place 1-2 samosas, cut into halves.
• Place two falafel balls in each bowl, cut into quarters.
• Add the beansprouts, a quarter of the vegetable broth, garnish with the cilantro and spring onions.  
• Place lemon wedges for everyone to season their bowls to taste.