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.