Recipe: Spiced Lentil Sambusas with Mayo (CLOVER)

Rinse lentils under cold water until the water runs clear.

Boil lentils in water until tender, about 20-25 minutes; drain and set aside.

Heat oil in a skillet over medium heat; add chopped onion and sauté until translucent, about 5 minutes.

Add minced garlic, grated ginger, and chopped green chili; sauté for 2-3 minutes until fragrant.

Stir in cumin, coriander, turmeric, black pepper, and salt; cook for 1-2 minutes to toast spices.

Add cooked lentils to the skillet; mix well and cook for another 5 minutes.

Remove from heat and stir in chopped cilantro and lemon juice; let filling cool.

Preheat oven to 400°F (200°C).

Take a sambusa pastry sheet and place a spoonful of lentil filling in the center.

Fold the pastry over to form a triangle; seal edges with water.

Arrange sambusas on a baking sheet lined with parchment paper.

Brush tops with oil and bake for 20-25 minutes until golden brown.

Serve warm with a side of dipping sauce or yogurt.

Spice Level:

Allergens