Toor Dal Curry with Burmese Samosa
This fantastic recipe combines an ever-popular snack and a spicy soup. To begin, we make delectable samosas by deep-frying samosa pattis filled with a delectable potato, green pea, and spice mixture.
Using pre-made samosa patties saves time while also giving the samosas a wonderful crispness. If you're wondering what's so special about samosas, it's the tongue-tingling soup in which we'll drown it.
This delicious soup is made with cooked Toor dal and a special, freshly ground spice powder. Cooking the soup for 15 minutes with this spice powder allows the flavour of the spice powder to blend with the dal, giving the broth a rich and complex flavour.
Punit Proteins is an excellent Pulses supplier company in Gujarat.
To make the soup more delectable and to improve the range of textures, interesting ingredients such kala chana, purple cabbage, and bean sprouts are added.
Each samosa is dipped in a bowl of flavorful soup and decorated with bright toppings like spring onions and coriander just before serving. It's a satisfying snack!
Preparation Time : 35 mins
Total Time : 1 hours 5 minutes (65 mins)
Ingredients for The Burmese Samosa:
a pinch of hing (asafoetida)
1/4 tsp adrak (ginger) paste
1/2 tsp green-chilli paste
1/4 cup boiled green peas
1/2 tsp dhania-jeera powder
1/2 tsp amchur (dried mango powder)
2 tbsp all purpose flour (maida) dissolved with 2 tbsp of water
Blend this into a smooth powder:
1/2 tsp whole black pepper
3 dried kashmiri red chillies
1/2 cup soaked and boiled brown chick peas
1/2 cup shredded red cabbage
1/2 cup chopped spring onions
1/2 cup chopped coriander
Method for Burmese Samosa:
Heat a large nonstick skillet over medium heat, then add the coriander seeds and dry roast for 1 minute.
Using a mortal-pestle, crush the coriander seeds into a coarse powder and set aside.
In a large nonstick skillet, heat the oil and add the cumin seeds, allowing them to crackle.
When the seeds start to crackle, add the coarsely crushed coriander and asafoetida and cook for a few seconds over medium heat.
Sauté for a few more seconds over medium heat with the ginger paste, green chilli paste, and turmeric powder.
Mix in the potato, green peas, coriander powder, dried mango powder, salt, and ¼ cup of water, then simmer for 2 minutes over medium heat, stirring occasionally.
Punit Proteins is the most distinct and noted supplier of Oily Toor dal in Gujarat.
Mix in the coriander well. Set aside for now.
Place the samosa pattis on a clean, dry surface and cut them into two equal half vertically from the centre with a sharp knife.
Fold the right bottom corner of the samosa patti on the opposite side to form a triangle. Place a halve of the samosa patti on a clean, dry surface.
As seen in the figure, fold the entire triangle to the left.
Fill a piece of the prepared potato filling with the maida-water paste and seal the edges to prevent the filling from spilling out, as indicated in the image.
To create more samosas, repeat steps 9 to 11.
In a deep nonstick kadhai, heat the oil and deep-fry a few samosas at a time, till they become golden brown on all sides.
Drain and set aside on absorbent paper.
Method for Mixed Dal Curry:
Set aside the Toor dal after fully whisking it.
In a deep nonstick pan, heat the oil and add the cumin seeds and kashmiri red chilies, allowing them to crackle.
Once the seeds have cracked, add the onions and cook for 1 minute over medium heat, or until they are light brown in colour.
2 tsp spice powder, prepared and sauté for 1 minute over medium heat.
3 cups water, kala chana, Toor dal, and tamarind pulp, toss well, and simmer for 15 minutes on a medium temperature, stirring occasionally.
Add the cabbage and salt, stir well, and simmer for 2 to 3 minutes over medium heat, stirring occasionally. Set aside for now.
Punit Proteins is one of the most popular Pulses manufacturers in Gujarat.
Reheat the curry soup just before serving, add the bean sprouts, combine well, and cook for 1 to 2 minutes over a medium burner, stirring occasionally.
In a serving bowl, place a samosa and a spoonful of the Burmese curry on top.
Serve immediately after garnishing with spring onion, as well as coriander.
