Burmese Samosa Thouk…
… the calm before the storm , aka healthy choices on the table before the Christmas and New Year’s indulgence begins .
Samosas, cabbage and aromatic spring onions and herbs served on a bowl of spicy lentil soup .
The soup itself is very ‘clean’ and flavoursome but it is the toppings that really make it sing .
•Cook a cup of toor dal until soft and mushy .
•In a separate pan , sauté 1 x onion, 2 x green chillies and a tsp of dried chilli flakes .
•When the onion is soft , add 1tsp each of ground coriander, chilli powder and garam masala and stir for a minute .
•Add the cooked toor dal, 3 cups of vegetable stock , 2x tbsp of tamarind paste and salt and pepper . Bring to the boil and then lower heat and simmer for 15 mins .
•Serve in bowls , topped with samosas( I used shop bought veggie ones) , thinly sliced cabbage , sliced spring onion , roughly chopped coriander and a squeeze of lemon juice.