This Burmese soup packs a punch of flavors with large variety of spices. One must have all the ingredients to make this delicious lentil based soup with fried samosa’s. You will fall in love with Pooja Ghodawat’s recipe its light, crunchy and delicious.
1 cup black chana, soaked overnight and cooked next morning
1 small green or yellow zucchini, chopped
1 large carrot, peeled and chopped
10-12 mini samosa, fried
For the Gravy
1 cup black chana water (from the cooked chana)
2 cups vegetable stock
1 can lite coconut milk
1 tsp chili oil (sesame)
1 tbsp roasted chickpea flour (besan)
1 tsp sugar (optional)
1/2 tsp crushed black pepper
For the Paste
3-4 small pieces of lemon grass (use the soft part)
1/2 tsp turmeric powder
1/2 tsp paprika or red chili powder
2-3 cloves of garlic
1 small ginger
3/4 cup scallions (use the white onion part)
3/4 cup roasted peanuts, crushed
3/4 cilantro leaves
3/4 cup basil leaves
3/4 cup scallions, chopped
2 tbsp lemon juice
2 tbsp chili oil (sesame)
In a food processor add scallions, garlic, ginger, lemon grass, turmeric powder and paprika until you get a fine paste. Pour cooked chana water or vegetable stock as needed to the paste.
In a large pan heat some chili oil and add the lemon grass paste. Sauté for 3-4 minutes until the raw smell disappears. Add the chickpea flour and stir for another 2 minutes. Add all the chopped vegetables and black chana and mix all the ingredients gently for 2-3 minutes. Next pour the cooked chana water, vegetable stock and coconut water. Add pinch of turmeric, crushed black pepper and salt. Cook the soup for 7-8 minutes.
To serve, place 4 mini fried samosas into a soup bowl, sprinkle the lemon juice, pour the soup broth over the samosa and garnish with crushed peanuts, scallions, cilantro leaves and chili oil.