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A delicious Burmese Street food that is very easy to make at home. Flaky samosa dunked in a spicy lentil gravy and served with shredded cabbage.


4 Servings

Total time

60 minutes






  • 15 oz. can black beans
  • 1 tbsp oil
  • 1 dry Red chilies
  • 1 small Onion (finely chopped)
  • 2 green Chilies, slit
  • 15 oz. can black beans
  • 2 tbsp Tamarind pulp
  • 3 cups vegetable stock
  • 1 tsp ground coriander
  • 15 oz. can black beans
  • 1 tsp Garam Masala
  • to taste Salt Pepper
  • 8 small Samosa*, warmed
  • 8 falafel, warmed
  • as needed Cabbage, very thinly sliced
  • as needed Cilantro (finely chopped)
  • as needed Lemon wedges
  • as needed Scallions (finely chopped)


  1. Cook toor dal until soft and mushy.
  2. Heat oil in a saucepan, add the dry chilies and once they start to change color, add onions and green chilies; cook till the onions are soft.
  3. Add ground coriander, red chili powder, garam masala, salt and pepper. Cook for 1 minute.
  4. Add the cooked dal along with the stock/ water and tamarind pulp. Bring the mixture to a boil, lower the heat and simmer for 10~15 minutes.
  5. Taste and adjust the seasoning accordingly.
  6. Divide the soup into serving bowls. Add 2 small samosa and falafel - top with the sliced cabbage, lemon wedges, cilantro and scllions. Serve hot and Enjoy!!
  7. View the recipe instructions at Cook's Hideout

Contains allergens
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