Ingredients
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1 cup cooked lentils (preferably red lentils)
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1/2 tsp cumin powder
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1/2 tsp coriander powder
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1 tsp salt
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1 medium tomato, chopped
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1 green bell pepper, chopped
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1 small onion, finely chopped
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1 clove garlic, grated
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1 tsp fresh ginger, grated
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1 tsp chili powder
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1 tablespoon olive oil
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1/2 teaspoon ground cardamom
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Salt to taste
Directions
Sub-Title: A Flavorful Take on the Classic Sambusa
Ingredients:
– 1 cup cooked lentils (preferably red lentils)
– 1/2 tsp cumin powder
– 1/2 tsp coriander powder
– 1 tsp salt
– 1 medium tomato, chopped
– 1 green bell pepper, chopped
– 1 small onion, finely chopped
– 1 clove garlic, grated
– 1 tsp fresh ginger, grated
– 1 tsp chili powder
– 1 tablespoon olive oil
– 1/2 teaspoon ground cardamom
– Salt to taste
Instructions:
1. Preheat your oven to 400°F. In a large pot, combine the lentils, cumin powder, coriander powder, salt, tomato, bell pepper, onion, garlic, ginger, chili powder, and olive oil. Mix well to incorporate all the ingredients.
2. Add water until the mixture is thick and creamy. The amount of water will vary depending on how thick you like your sambusa. Adjust the consistency as desired by adding more water if too thin and less water if too thick. Set aside.
3. Meanwhile, heat a nonstick skillet over medium heat. Once hot, sprinkle the spices – cumin powder, coriander powder, and cardamom – evenly onto the pan. Cook for about 1 minute, stirring occasionally.
4. Remove from heat and set aside. Now, pour the prepared lentil mixture into a bowl and mix well with your hands. Transfer the mixture into a lightly greased baking sheet and flatten it out using the back of a spoon. Bake for approximately 20 minutes or until golden brown and slightly crisp.
5. While the sambusa is baking, melt the remaining olive oil in a small pan. Add the fried onions and sautee for about 5 minutes, or until softened but not browned. Season with salt to taste.
6. When the sambusa is done, remove it from the oven and allow it to cool down completely before serving. Cut into rectangular shapes and serve warm alongside the sauteed onions. Enjoy!
Steps
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1
Done
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Preheat your oven to 400°F. In a large pot, combine the lentils, cumin powder, coriander powder, salt, tomato, bell pepper, onion, garlic, ginger, chili powder, and olive oil. Mix well to incorporate all the ingredients. |
|
2
Done
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Add water until the mixture is thick and creamy. The amount of water will vary depending on how thick you like your sambusa. Adjust the consistency as desired by adding more water if too thin and less water if too thick. Set aside. |
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3
Done
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Meanwhile, heat a nonstick skillet over medium heat. Once hot, sprinkle the spices - cumin powder, coriander powder, and cardamom - evenly onto the pan. Cook for about 1 minute, stirring occasionally. |
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4
Done
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Remove from heat and set aside. Now, pour the prepared lentil mixture into a bowl and mix well with your hands. Transfer the mixture into a lightly greased baking sheet and flatten it out using the back of a spoon. Bake for approximately 20 minutes or until golden brown and slightly crisp. |
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5
Done
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While the sambusa is baking, melt the remaining olive oil in a small pan. Add the fried onions and sautee for about 5 minutes, or until softened but not browned. Season with salt to taste. |
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6
Done
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When the sambusa is done, remove it from the oven and allow it to cool down completely before serving. Cut into rectangular shapes and serve warm alongside the sauteed onions. Enjoy! |
