Based on Burma Superstar's cookbook
For 4-6 portions - just double this in a big pot and refrigerate or freeze when the soup base is done1
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 1/3 cup canola oil
- 4 small dried chiles
- 3 bay leaves
- 2 cups diced yellow onion
- 1/4 cup minced garlic
- 1.5 tsp paprika
- 1/2 tsp turmeric
- 3 tsp salt
- 1/4 toasted chickpea flour
- 6.5 cups water
- 1/2 cup Tamarind Water
- 1/2 jalapeno or 2 Thai chiles, minced
- 1/2 tsp Garam Masala
- 1/4 cup torn mint leaves
- 12 small baked or fried frozen samosas
- optional: fried bits of potato / falafel
- 2 cups shredded cabbage
- 1 cup cilantro
- 1 lime, cut into wedges
- Toast the cumin and mustard seeds til mustard seeds begin to pop, grind in spice grinder (or mortar and pestle it)
- In a large heavy pot, heat the oil and drop in chiles, bay leaves, and mustard-cumin spice mix. Let fry for about a minute.
- Stir in onions and garlic, on high for ~5 minutes.
- Add paprike, turmeric and salt.
- Add 1/2 cup water to toasted chickpea flour in a bowl, stir to remove clumps.
- The tamarind water is not essentially, but adds a nice umami-sweetness. You could also add MSG and a touch of sugar ;)
- The toasted chickpea flour is really good... We ground dried chickpeas into flour using some small mill contraption juul procured on the cheap, made a big batch and keep it in a ziplock with our flours - just dry-toast on a skillet for a few minutes and add it in!
- Have a fresh-ground mustard-cumin spice blend on your rack
- Make your own samosas and keep them frozen (I'm not quite there yet, but they are delicious homemade!)
- Make your own paratha or roti for dipping (we use frozen parathas&roti)