Brown Lentil, Mung Dhal and Carrot Samosa

For the dough:

Use half of my Chapatti dough recipe less the thyme.

For the filling:

1-cup easy-cook brown lentils

¼-cup mung dhal

1-medium carrot, chopped finely

2-3 cloves of garlic, chopped finely

1-medium onion, chopped finely

2-3 green and/or red chilli, chopped finely

2-tbsp. ghee or any vegetable oil (I prefer Olive oil)

¼-tsp. mustard seeds

¼-tsp. sesame seeds

½-tsp. cumin seeds

¼-tsp. ground turmeric

¼-tsp. ground chili peppers

¼-tsp. ground cumin

¼-tsp. ground black peppers

½-tsp. cinnamon

Pinch of nutmeg

2-tsp salt (or to taste)

½-tsp. garam masala

Direction:

1. Soak the mung dhal for at least 4-hrs. Note: If using a regular brown lentil, soak both the mung dhal and the lentils together.

2. Boil the pulses in 2½-3 cups water. Wait until all the water is dried up and then roast the pulses lightly just to ensure they’re dry enough.

3. Mash the pulses in a food processor until sandy in texture. Set aside.

4. Heat together in a wok, the oil, sesame, mustard and cumin seeds.

5. Once the seeds begin to crackle, add the onions and carrots. Cook for about 5-min. while stirring from time to time.

6. Add the chopped garlic and chilies.

7. Add the ground turmeric, chilies, cumin, cinnamon, pepper and nutmeg. Stir constantly and season with salt.

8. When the carrots and onions begin to be coloured with the turmeric, add the mashed mung dhal and brown lentils. Continue stirring for 5-min. taste and season as needed.

9. Remove the cooked filling from fire and let cool for 15-20 min.

10. Divide the Chapatti dough into a dozen portions. Roll flat and round, and cut into two.

11. Use one of the cut part, form into a cone; fill the cone with the filling and lock each forming a triangle.

12. Deep fry the samosas. Serve hot.

Vegetarian Food Adventure (Basic Recipes)

Chapatti

Ingredients:

2 – cups whole wheat flour

2 – cups all-purpose flour

4-tbsp + few drops – ghee or any vegetable oil (I prefer olive oil)

½ tsp. – thyme

½ tsp – salt (fine)

About ¾ - cup water

Directions:

1. In a bowl, mix together whole wheat and all-purpose flour.

2. Add in oil, thyme and salt, and mix by hand.

3. Gradually add water (approximately 3-4-tbsp per addition). Mix and form into a dough.

4. Stretch dough repeatedly until medium-soft texture is achieved.

5. Form the dough into a ball and drip oil to cover it. Cover bowl with a clean cheesecloth and let rest for 20-min.

6. After resting, divide dough into 12 portions. Roll each like a ball.

7. Heat the griddle or flat pan. To test if the griddle has the right temperature, sprinkle drops of water into it, these drops should evaporate within 30-seconds if the pan has the right amount of heat.

7. Meanwhile, in a floured surface, roll dough balls to form flat and rounded chapattis.

8. Cook chapattis in the griddle giving about 2-min each side. Do not flip frequently.

9. Just when the first few small brown spots appear, remove the chapatti from the griddle and directly cast it into the live fire. The chapatti will puff at this stage. (see video below)

10. Remove chapatti from the direct fire after it has puffed sufficiently (10-15 seconds).
11. Enjoy chapati with your favourite dhal and other curries.

Vegetarian Food Adventure Recipe 001

Carrot and Cabbage Poriyaal Wrapped in Chapatti

Ingredients:

6-pcs – chapattis (refer to separate post for chapatti recipe)

For the Poriyaal

1-medium Carrot, cut into strips

1-medium Cabbage, separate hard white portion from soft green portion, cut “en chiffonade”

1-small Aubergine, cut into oblate coins (optional)

½ cup cooked green peas

1-medium onion, chopped finely
2-tbsp ginger-garlic paste

Green and Red Chili, chopped finely

1 ½ - 2 – tbsp. ghee / olive or any vegetable oil

¼ tsp – mustard seeds

¼ tsp – cumin seeds  

½ tsp – ground turmeric

½ tsp – ground paprika or ground chili

½ tsp – garam masala

Pinch of nutmeg

Pinch of black pepper

Salt to taste

Directions:

1. Heat oil in wok together with mustard and cumin seeds.

2. Once seeds crackle, add in chopped onions. Let onions cook, but do not brown them.

3. Add in the ginger-garlic paste and chopped chili.

4. Add the ground turmeric, chili, nutmeg and black pepper, continue sautéing.

5. Put in the carrots and the hard white portion of the cabbage. Stir, put fire to low and let simmer for 5 – 10-min.

6. Then, add the aubergines and the soft green cabbage portion, increase fire to medium and continue stir-frying for another 5-min

7. Add the garam masala and the cooked green peas and put back fire to low.

8. After 2-min stir for the last time.
9. Put 2-3 tbsp. of the poriyaal into the chapatti and fold in. Serve hot.