Lentil Samosas Recipes

LENTIL SAMOSAS

Steps:

• Place lentils into a bowl and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon olive oil in a wok or large skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add curry powder, cardamom, ginger, cumin, and cayenne pepper; stir to coat. Mix lentils, yam, water, and coconut milk into onion mixture; cook and stir over low heat until liquid is mostly reduced and lentils are tender, about 20 minutes. Remove wok from heat and lightly mash mixture.
• Spoon about 1 1/2 tablespoons lentil mixture into the center of each pastry; fold pastry over filling creating a triangle. Fold edges into the triangle to seal. Arrange samosas on a baking sheet and brush remaining olive oil over the top.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

MOONG DAL SAMOSA RECIPE

Steps:

• Wash 1 cup yellow moong dal 3-4 times with water and soak in 3 cups of water for 4-5 hours. Once the dal is soaked, drain the water completely. You can use a soup strainer or a large sieve to drain the water from the dal.
• Heat 3 tbsp mustard oil in a pan. If mustard oil is not available, use any oil that is available.
• Add the soaked moong dal to the pan.
• Fry the dal on medium heat until it is browned and crispy. Keep stirring at regular intervals while roasting. It will take 15-20 minutes for the dal to fry. Remove the fried dal to a plate and cool completely.
• Add the cooled roasted crispy dal in the small jar of a grinder.
• Blend to make a coarse powder. Remove the powder to a bowl.
• Add 2 tsp red chili powder, 1 tsp black salt, ½ tsp garam masala powder, ½ tsp black pepper powder, 2 tsp dry mango powder, and salt to taste to the dal powder and mix well. Keep the filling aside.
• Mix 2 cups all purpose flour, ½ tsp salt, ½ tsp carom seeds (ajwain) and 3 tbsp vegetable oil in a bowl.
• Add tap water little by little and knead to make a tight dough. The amount of water will depend on the quality of the flour.
• Cover the dough with a kitchen towel and keep it aside for 20 minutes.
• Knead the dough once again and divide it into 18-20 small balls.
• Take one ball and roll to make a thin oval. Cut the oval from the center. Use little oil if required to roll the dough. Do not use dry flour.
• Apply water on the sides of the oval and fold to make a cone.
• Keep 1 tsp filling inside the cone and press it inside with your fingers and seal the ends together.
• Make all the samosa in the same manner.
• Heat oil for frying in a pan. Once the oil is barely hot, simmer the heat to low. Drop the samosas in medium hot oil and fry on low heat until golden brown. Keep stirring them every few minutes.
• Drain on a tissue lined plate. Cool the samosa completely and store in an airtight container for up to 15 days.

LENTIL SAMOSAS

Steps:

• Place lentils into a bowl and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon olive oil in a wok or large skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add curry powder, cardamom, ginger, cumin, and cayenne pepper; stir to coat. Mix lentils, yam, water, and coconut milk into onion mixture; cook and stir over low heat until liquid is mostly reduced and lentils are tender, about 20 minutes. Remove wok from heat and lightly mash mixture.
• Spoon about 1 1/2 tablespoons lentil mixture into the center of each pastry; fold pastry over filling creating a triangle. Fold edges into the triangle to seal. Arrange samosas on a baking sheet and brush remaining olive oil over the top.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.