Indian lentils, (dal, daal or dahl, depending what country you are in) are one of the most popular vegetarian dishes. Similar to my classic Dal Recipe with a few extra ingredients, it’s one of my favorite ways to eat lentils. The basis, and most important flavor component of any Indian dish is the masala and it is very important when and how you add them to a dish. Since I have dozens of Indian dishes on this website, there is 1 rule I live by when it comes to cooking the recipes. Cook the masala/spices with the onions, garlic and vegetables in the oil before adding any liquid. This intensifies the flavor and cooks out any raw spice flavor. There is also a pre-made a spice mix in the recipe called Garam Masala, which is a blend of cardamom, cinnamon, coriander and black pepper. I thought it was time for another samosa recipe, since it’s been a while since I posted my first samosa recipe, Sweet Potato Samosas. They are perfect for the upcoming fall/autumn season and very popular. When it comes to serving samosa, it is proper to have a sauce and chose a classic chutney like Tamarind and Date. If you’re not familiar with tamarind, it is a tangy, edible fruit from Africa that is made into a paste which is the basis of the sauce. The sweet, richness of the sauce really pairs well with the curry flavor of the lentil filling. When it comes to shaping the samosa, it is pretty easy and with a little practise, you’ll be cranking them out quickly. If you mess up folding the pastry, just re-roll and start over. Here’s how I do it: First, cut the dough into 4 pieces: Then take one of the pieces and roll into a circle, cut that circle in half. Take the cut-side of the pastry, use your finger to wet the edge and press together. You are essentially creating a ‘cone’ shape. Hold the cone as shown, then add 1 tablespoon of filling. Wet the edge and press firmly to seal. That is all there is to shaping samosa. If you’ve made these Lentil Dal Curry Samosa, leave a comment (or question below). I love to hear from my readers.
