GLUTEN-FREE TOMATO AND LENTIL SAMOSAS
This tasty, vegetarian Tomato and Lentil Samosa recipe is a great one to add to your gluten-free repertoire. I’ve served the samosas as an entrée with some minted yoghurt and a spicy chutney, made mini ones for pre-dinner bites and whipped some out of the freezer for an easy lunch.
There are three elements to this recipe – the pastry, the curry powder and the filling - and all can be made well ahead of time. And each can be used for other dishes.
At first glance it looks like a complicated recipe because of the long lists of ingredients but all three parts are easily made so please don’t be put off.
And once you’ve made your tasty samosas you’ll have some leftover lentil mixture and curry powder for another time.
Caren
TOMATO AND LENTIL SAMOSAS
Start this recipe at least one day before to make the pastry, curry powder and tomato and lentil filling.
Makes around 16 x 10cm samosas, but ultimately the number will depend upon the diameter of the cookie cutter used. Use a smaller cutter for cocktail size samosas.
1 quantity Gluten-Free Revenge Cream Cheese Pastry
1 egg, lightly beaten
Tomato and Lentil Dhal, see below
Black salt, or sea salt flakes
Minted yoghurt, optional
Chutney, optional
Preheat oven to 190°C. Line a baking tray with baking paper.
Cut the pastry in half, returning one half to the fridge, and roll out between 2 sheets of baking paper to 5mm thick. Remove the top layer of paper and cut rounds using a 10cm cookie cutter. Do not lift the rounds off the paper. Transfer the paper to a spare baking tray and place in the fridge.
Repeat with the remaining half of the pastry.
Take the first tray out of the fridge and carefully remove the rounds onto the prepared baking tray. (Gather up the unused pastry and return it to the fridge.)
Brush the outer rim of the rounds with the beaten egg. Take a scant tablespoon of the lentil mixture and place it in the middle of the round. If the pastry rounds are smaller or larger than 10cm then adjust the amount of filling. Don’t overfill the samosa. Lift the edge of the pastry round closest to you and pull it over the mixture, sealing the edges between two fingers. Return the filled samosas to the fridge on the tray.
Repeat with the second tray of pastry rounds.
Bring together all the pastry scraps and continue rolling, cutting and filling until all the pastry has been used.
Brush the samosas with the remaining beaten egg, sprinkle lightly with the salt and bake for 12-15 minutes, again depending upon the size, until the pastry is nicely coloured.
Serve warm with minted yoghurt and /or chutney.
TIPS:
It may be necessary to return the pastry to the fridge from time to time if it is becoming too soft to work with. Any left over pastry can be frozen for future use. The uncooked samosas can be refrigerated or even frozen then reheated when required.
Sri Lankan Curry Powder
Makes approximately 75gm, equivalent to 10 tablespoons.
As only 1 tablespoon is required for the lentil recipe below, the remaining powder will store for a few months in the fridge or a cool, dark place.
½ cup coriander seeds
¼ cup cumin seeds
2 teaspoons fennel seeds
1 teaspoon fenugreek seeds
1 3cm cinnamon stick, broken into pieces
3 cloves
1 teaspoon cardamom seeds
1 tablespoon dried curry leaves
½ teaspoon chilli powder, or to taste
In a dry, non-stick frying pan placed over low heat, separately toast the coriander, cumin, fennel and fenugreek seeds until dark and fragrant. Watch them carefully so they don’t burn. Allow to cool.
Blend the seeds with the other ingredients in a spice grinder or blender until finely powdered. Store in a sterilised, dry jar in a cool place.
Tomato and Lentil Dhal
Makes approximately 1kg which is more than required for the samosas.
However, a half recipe can be made if preferred.
200 gm red split lentils, rinsed, soaked for 10 minutes and drained
2 teaspoons yellow mustard seeds
2 teaspoons black mustard seeds
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon minced ginger
½ bunch coriander, stalks only, chopped (use leaves to garnish or for another purpose)
20 fresh curry leaves, roughly chopped
½ teaspoon chilli flakes
½ teaspoon ground turmeric
1 heaped tablespoon Sri Lankan Curry Powder (see above) or other fragrant curry powder
1 teaspoon sea salt
400 gm tin chopped tomatoes
350 ml water
In a large frying pan for which you have a lid toast the mustard seeds until they start to pop. Add the oil and onion and cook until the onions are soft and lightly coloured.
Add the garlic, ginger and coriander stalks then continue cooking for a few minutes. Stir in the curry leaves, chilli flakes, turmeric and curry powder and cook until fragrant. Add salt, lentils, tomatoes and water. Stir to combine the mixture then bring to the boil.
Lower the heat, cover with the lid and simmer for 20-25 minutes. Add some more water if the mixture is drying out too much. The lentils should be soft but not mushy. Add more salt to taste if required.
Allow to cool.
TIP:
Any leftover dhal can be frozen. Dhal makes a great vegetarian meal when served with rice and accompaniments such as chutney and papadams.