Doctor's Review: Medicine on the Move

October 23, 2017

© Yvonne Duivenvoorden

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Red Lentil and Sweet Potato Samosas

Big and hearty enough to be a main course, these are perfect with a tangy-sweet tomato chutney

1 c. (250 ml) unbleached flour
1 c. (250 ml) whole wheat pastry flour
½ tsp. (2.5 ml) salt
4 Tbsp. (60 ml) butter or margarine
¾ c. (180 ml) buttermilk
1½ c. (375 ml) sweet potato, cubed
½ c. (125 ml) red lentils
2 tsp. (10 ml) ghee or margarine
1 tsp. (5 ml) brown mustard seed
1 tsp. (5 ml) cumin seed
1 large red chili, chopped
1 Tbsp. (15 ml) fresh ginger chopped
½ tsp. (2.5 ml) turmeric
½ tsp. (2.5 ml) garam masala
½ c. (125 ml) fresh whole-wheat breadcrumbs
½ tsp. (2.5 ml) salt
1 tsp. (2.5 ml) lemon juice
½ c. (125 ml) cilantro, minced
½ c. (125 ml) toasted pistachios, chopped
Vegetable spray

For the chutney:
1 tsp. (5 ml) fennel seeds
2 tsp. (10 ml) black mustard seeds
¼ c. (60 ml) lemon juice
¼ c. (60 ml) orange juice
2 Tbsp. (30 ml) fresh ginger, chopped
½ tsp. (2.5 ml) cayenne
½ c. (125 ml) dried apricot halves, chopped
2 Tbsp. (30 ml) brown sugar
1 c. (250 ml) tomato purée
½ tsp. (2.5 ml) salt

In a large bowl, mix both flours and salt. Using a grater or pastry cutter, cut in the butter or margarine to the size of long-grain rice. Stir in buttermilk gradually, just until a pliable dough is formed. Divide into 8 pieces and make each into a ball. Cover and let rest at room temperature.

In a medium saucepan, combine the sweet potatoes and red lentils with 1½ cups (375 ml) water. Bring to a boil and reduce to a simmer. Cover and cook for 25 to 30 minutes, checking occasionally and adding a little water if they are sticking, but not too much. When the lentils are falling-apart tender, take them off the heat.

In a sauté pan, heat the ghee or margarine, and cook the mustard and cumin seeds until they start to pop. Add the chili and ginger, and cook for 1 minute, then add the turmeric and garam masala, and stir. Add the lentil mixture and breadcrumbs. The mixture should be very thick — if not, cook, stirring until a scoop of the filling will hold its shape. Stir in the salt, lemon, cilantro, and pistachios, and let cool. Preheat the oven to 375°F (190°C) and spray a sheet pan. Roll out each dough ball into a 4-inch (10-cm) oval and scoop about ¼ cup (60 ml) of filling in each. Brush edge with water, fold the dough over, enclosing the filling, and seal with fork. Place samosas on baking sheet and bake until golden brown on the bottoms and edges, about 20 minutes. Serve hot with chutney.

To make the chutney, dry-toast the fennel and mustard seeds over medium heat in a small saucepan until fragrant. Add the lemon and orange juices (careful, they may spatter) and the remaining ingredients. Simmer over low heat until thick, then purée in a food processor. Scrape into a small bowl and let cool. Makes 1 cup (250 ml). Serve at room temperature.

Serves 8.

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