To begin making the Burmese Samosa Soup Recipe, first add all the dals in a pressure cooker with sufficient water and cook until soft. Release the pressure naturally and mash the dal, keep aside.

In a wide wok, heat one teaspoon of oil and splutter the cumin seeds, add the broken red chillies, finely chopped green chillies, grated ginger and saute until the raw smell disappears.

Add chopped pearl onions and cook until slightly golden. 

Next add the coriander powder, red chilli powder, garam masala powder, pepper powder, turmeric powder and roast them for a minute on low heat. 

Add vegetable stock into the wok and bring it to a boil. Add the mashed dal, tamarind extract and salt to taste. Be careful with the salt since vegetable stock will have some salt in it. 

Cook this for 7-8 minutes or until you smell a flavourful broth, now add the coconut milk and cook for 2-3 minutes. 

To this, add the finely chopped veggies including onions, cabbage, sprouts and cook until the veggies and sprouts are soft but not mushy.

Garnish with chopped coriander leaves and turn off the heat.

To serve, place whole or broken samosa into a soup bowl, pour the broth over the samosas and top with all the fresh veggies, fried onions and serve with a wedges of lemon. 

Burmese Samosa Soup is a heavy meal by itself. Make it a feast by serving this soup along with a dessert like Caramel Apple Trifle Recipe or Rich Dark Chocolate Mousse Recipe to end your meal on a sweet note.