Split Pea Samosas
Ingredients
1 C. split peas, washed
1 tsp. turmeric
salt
2 Tbsp. cilantro, chopped
1 1/2 C. whole wheat flour
1 pinch salt
1 Tbsp. oil
1/2 C. water, approximately
1 tsp. oil
1 small onion, finely chopped
1/8 tsp. asafetida
1/2 tsp. black mustard seeds
1 tsp. whole cumin seeds
3 each dried red chiles, crumbled
salt
oil
Cooking Instructions
Cover the washed split peas with 2 C. water. Add the turmeric and the salt. Bring to a boil, reduce heat, cover and simmer. Simmer until the split peas just start to break up, about 35 to 45 minutes. Do not overcook. Drain carefully. Transfer to a mixing bowl and stir in the cilantro. Set aside. Dough: combine the flour, salt and oil. Pour in enough water until the flour congeals into a ball. Knead vigorously for 10 minutes until the dough is soft and pliable. Wrap in a damp towel and let rest for at least 30 minutes. Spices: heat oil in a skillet, sauté the onions until golden brown. Add the asafetida and a few seconds later the rest of the spices in the order listed. Sauté, stirring occasionally, for 5 minutes. Pour into the prepared split pea mixture and let cool. Assembly and cooking: divide the dough into 10 balls. Roll each ball out very thinly into a circle, but not so thinly that it will rip when you pick it up. Cut each resultant disk in half. Set each half aside, preferably covered with the damp towel to prevent drying. Do all the balls of dough in this way. Take one halved disk, heap one Tbls. of split filling onto one half of the disk. Lightly dampen the edges of the dough with water and seal into a triangular shape. Repeat until all disks have been filled and sealed in this way. Heat oil in a wok, enough to deep fry about 4 samosas at once. When the oil is hot, carefully drop 4 samosas into the wok. Fry for 3 to 4 minutes and flip over. The pastry should be a deep golden brown. When cooked, remove with a slotted spoon and drain well. Either serve immediately or let cool and freeze. Reheat in an oven preheated to 300 degrees for 10 minutes or so. Be careful as they will burn very easily.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)