Indian Food

Instant Pot Burmese Samosa Soup

While this is not technically a samosa, it is a traditional Burmese dish made by the Indian community in Burma. My family used to make this on special occasions. It is a spicy and filling soup that is an easy meal to make, and it is a great way to utilize all the vegetables from your garden. Or, if you don’t have a garden, you can buy your vegetables at the market. This dish is full of vegetables, protein, and fiber and is naturally gluten free. Enjoy!

In honor of a new cookbook from Cooking with Mommy, we’re celebrating by sharing our favorite recipes from the Asian Chicken Instant Pot Cookbook with you. Our first is this Burmese samosa soup, which combines Indian, Chinese, and Thai flavors. In this soup, you’ll find the unique taste of samosa, a pastry that originated in the Indian city of Kolkata.

The humble samosa is usually considered a snack. But with just a few tweaks, we’re taking it up a notch with this Instant Pot Burmese Samosa Soup. Using store-bought samosas as part of the recipe, you can have this Burmese samosa soup on the table in less than 30 minutes.  The best part? In addition to being one-pot (Instant Pot) and easy to make, this soup is also a complete meal in itself.

Samosa soup is a spicy lentil-based vegan soup served with samosa and other toppings. The addition of samosas makes this a very tasty, savory and filling dish! I first tried samosa soup at Burma Superstar restaurant in San Francisco. One look at the menu and I knew I wanted to order this dish. Anyway, it had samosa in it, and who doesn’t like samosa? The soup exceeded my expectations! We ate a hot lentil soup with samosas and crispy falafel, and it was a delicious taste fest! Since then, whenever we came to San Francisco, we always stopped at this restaurant for samosa soup (and tea leaf salad, of course – it’s that good)! Then I also tried the samosa soup at Burma Burma restaurant in Delhi. Maybe I’m in the minority, but it seemed to me that Delhi was even better than SFO. In terms of ingredients, it wasn’t much different from what Burma Superstar had, but it was so delicious! I’ve been trying to make samosa soup at home ever since. Of course, what I share here is not an authentic recipe, as I have not been to Burma, but it is based on the samosa soup I have tasted in these restaurants. I’ve seen a few recipes online where the soup is quite thick, but in everything I’ve eaten at these restaurants, the soup was always a bit more liquid (like sambar), so my soup has the same consistency.

What is samosa soup?

This is a lentil-based soup that is popular as a street food in Burma. In Burmese cuisine, it is known as samusa thouk. Imagine a spicy lentil soup with deep fried samosas dipped in it. Looks delicious, doesn’t it? Lentils are the base of this soup. They dip samosas and sometimes even falafels in it. Fillings like cabbage, carrots, etc. give the soup crunch and texture. It is vegan, nut and egg free.

Ingredients

There are three main ingredients in this soup. 1 Lentil soup: Lentils are the base of this samosa soup. In this recipe, I used both chana dal and black chickpeas (kala chana). Toor dal (pigeon duck) can be used instead of chana dal. And if you don’t want to add kala chana, you can also omit it altogether. I love the texture that Kala Chana adds to the soup. Besides lentils and chickpeas, onions, garlic and whole spices like bay leaves, cumin seeds, dried red chilies and ground spices like paprika, coriander powder and turmeric are added to the soup. Bezan (chickpea flour) is also added to the soup to give the broth flavor, and tamarind concentrate is added to give the soup a slight acidity. word-image-6598 2- Samosa: Of course, it’s a samosa soup, so samosa is the main ingredient. You can definitely make samosas at home, and I know you like my homemade samosa recipe. But if you are in a hurry, don’t have time or don’t feel like preparing them at home, just buy them from your favorite Indian restaurant. I literally made this for this recipe. You can even find samosas in the freezer section of an Indian grocery store. Even Trader Joe’s has frozen samosas, but I don’t recommend buying them because they are so small for this soup. 3- Trim : The different toppings give the soup a special texture. Kale (green and purple) is a must, as are chopped carrots, cilantro and wedges of lime. You can even add falafels if you want to make the dish more substantial and filling. You can also add bean sprouts and green onions as a garnish.

How to make samosa soup

Soak the black chickpeas (kala chana) overnight before making the soup. If you want, you can soak the chana dal for 2-3 hours (I didn’t soak it). 1- Put the besan in a saucepan over medium-low heat. Fry the besan for 3-4 minutes until it gives off a nice toasty aroma. Remove the pan from the heat. 2- Put the fried bezan in a glass or bowl and add 1/2 cup of water. Mix the mixture with a whisk until the bezan and water are well combined. Put that away. 3- Press the Go to Instant Pot button. When hot, add the oil, then the bay leaf, dried chilli, cumin seeds and mustard seeds. Let the cumin seeds crackle and the mustard seeds flicker. 4- Add the chopped onion and garlic. Add 1/4 teaspoon of salt along with the onions (this helps them cook faster). word-image-6599 Cook for 5- 2-3 minutes until onions are soft. 6- Then add the spices – turmeric, coriander powder, paprika. Cook for about 45 seconds. 7- Then add the previously prepared mixture of besan and water and mix. 8- Pour off the water from the soaked kala chana and add it to the pot with the chana dal. At ease. word-image-6600 9- Add 4 cups of water and mix. 10- Add the remaining 3/4 teaspoon of salt. You can adjust the amount of salt to suit your taste. 11- Add the tamarind concentrate and mix. 12- Close the pan with the lid and press the button for manual or pressure cooking. Boil for 20 minutes under high pressure with the pressure valve in the closed position. Release the pressure quickly. word-image-6601 Open the lid, pour the soup into the serving bowls. Break the samosas into 3-4 pieces and put them in the soup pot. Depending on the size of your soup bowl, you can put 1 or 2 samosas in each soup bowl. Sprinkle with grated green and purple cabbage, chopped carrots, cilantro! word-image-6602

Heating up and storage

The soup can be kept in the refrigerator for 3 days. Keep the soup and the samosas separate. When you are ready to serve the soup, heat it in a slow-cooker or microwave. Heat the samosas in an air grill (300 F for 15 minutes) or in an oven (350 F for 15 minutes), then pour the soup over the hot samosas and serve! Don’t forget the stuffing.

Tips and tricks

1- The Toor dal can be used instead of the Chana dal. Kala chana should not be added. If you omit the kala chana and use a toor dal, the soup only needs to cook for 8 minutes under pressure. 2- This soup has a loose consistency. If you prefer a thick soup, you can add a little cornstarch millet to the soup after cooking. Some people also add potatoes to the soup to make it thicker, but I like this soup without potatoes. 3- Tamarind concentrate is easily found in Indian grocery stores. I only used a teaspoon here because the flavor is so strong. When testing this recipe, I once used 3 teaspoons of tamarind concentrate and the soup came out very spicy. But each brand may be different, so you can adjust the amount. 4- If you want the chana dal to be very soft in the soup, you can soak it for 3-4 hours before using it in the recipe. 5- The base of the soup is not spicy at all. Since samosas have so much flavor and you’re eating this soup with samosas, I like to keep the basics simple. You can also add chili powder or green chili to the soup base if you prefer. 6- The main taste of this soup comes after eating it with the samosa – this is the uniqueness of this soup, so don’t eat this soup without it!

Frequently Asked Questions

Is samosa soup vegetarian? Yes, this soup is vegan. Not only that, but it’s nut-free. Does Burmese samosa soup contain gluten? The base of the soup is gluten-free, but since it is served with samosas, the dish itself is gluten-free as well. Is samosa soup healthy? A soup base is healthy, but samosa is not a diet dish as we all know!

Burmese samosa soup in a pot

word-image-6603 Manali Samosa soup is a popular Burmese lentil soup that is topped with samosas and various other toppings to make a complete meal! Cooking time 10 minutes Cooking time 40 minutes Curing time 8 hours Total time 8 hours 50 minutes Soup Burmese cuisine Service 4 Calories 179 kcal

  • Soak the black chickpeas (kala chana) overnight before preparing the soup. If you want, you can soak the chana dal for 2-3 hours (I didn’t soak it).
  • Put the besan in a saucepan over medium-low heat. Fry the besan for 3-4 minutes until it gives off a nice toasty aroma. Remove the pan from the heat. Place refried beans in a glass jar or bowl and add 1/2 cup water. Mix the mixture with a whisk until the bezan and water are well combined. Put that away.
  • Press the Instant Pot Spring button. When hot, add the oil, then the bay leaf, dried chilli, cumin seeds and mustard seeds. Let the cumin seeds crackle and the mustard seeds flicker.
  • Then add the chopped onion and garlic. Add 1/4 teaspoon of salt along with the onions (this helps them cook faster). Cook for 2 to 3 minutes until onions soften.
  • Then add the spices – turmeric, coriander powder, paprika. Cook for about 45 seconds.
  • Then add the previously prepared mixture of besan and water and mix. Drain the water from the soaked kala chana and add it to the pot with the chana dal. At ease.
  • Add 4 cups of water and stir to mix. Add the remaining 3/4 teaspoon of salt. The amount of salt can be adjusted according to taste. Also add the tamarind concentrate and stir.
  • Close the cooker with the lid and press the button of the pressure cooker or the manual pressure cooker. Boil for 20 minutes under high pressure with the pressure valve in the closed position. Release the pressure quickly.
  • Open the lid, pour the soup into the serving bowls. Break the samosas into 3-4 pieces and put them in the soup pot. Depending on the size of your soup bowl, you can put 1 or 2 samosas in each soup bowl. Sprinkle with grated green and purple cabbage, chopped carrots, cilantro!

Cooker Instructions

  • If you do not have an Instant Pot, first cook the chana dal and kala chana in a pressure cooker on the stove. Then add the oil to the pan and proceed as described above until the water is added. After adding the water, let the soup cook for 15 to 20 minutes over medium heat. You may need to add water if the water on the stove evaporates. Add the samosas and serve with the garnishes.
  1. Nutritional values do not include calories of samosas and other toppings. For the calories of the samosas, see the recipe for samosas.
  2. The Toor dal can be used instead of the chana dal. Kala chana should not be added. If you omit the kala chana and use a toor dal, the soup only needs to cook for 8 minutes under pressure.
  3. This soup has a thin consistency. If you prefer a thick soup, you can add a little cornstarch millet to the soup after cooking. Some people also add potatoes to the soup to make it thicker, but I like this soup without potatoes.
  4. Tamarind concentrate is easily found in Indian grocery stores. I only used a teaspoon here because the flavor is so strong. When testing this recipe, I once used 3 teaspoons of tamarind concentrate and the soup came out very spicy. But each brand may be different, so you can adjust the amount.
  5. If you want the chana dal to be very soft in the soup, you can soak it for 3-4 hours before using it in the recipe.
  6. The base of the soup is not spicy at all. Since samosas have so much flavor and you’re eating this soup with samosas, I like to keep the basics simple. You can also add chili powder or green chili to the soup base if you prefer.
  7. The main taste of this soup comes after eating it with the samosa – this is the uniqueness of this soup, so don’t eat this soup without it!

Calories: 179 kcalCarbohydrates: 21 g Protein: 6 gFat: 8 gSaturated fat: 1 gTrans fat: 1 gSodium: 606 mgPotassium: 317 mgFiber: 6 gSugar: 5 gVitamin A: 216 IU Vitamin C: 5 mg Calcium: 49 mg Iron: 2 mgThis month, the weather has decided to go a bit batty. (Cue the crazy eyes.) One day it’s 54 degrees, and the next, it’s 70. And that’s just in New York. If you’re living in a place where it feels like the seasons are changing this week, this Instant Pot Burmese Samosa Soup will be your new best friend. The great thing about this soup is it takes less than half an hour to make. And, really, that’s all you need to make a tasty pot of soup.. Read more about burmese samosa soup near me and let us know what you think.

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