Name: Chana Dal Samosa recipe by Godil Nush at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: Chana dal or split bengal gram 1/2 cup; Oil 1 1/2 tbsp oil; Cumin seeds 1/2 tsp; Curry leaves 9 to 10; Onion 1 chopped; Ginger garlic paste 2 tsp; Green chilly paste 1 to 2 tsp; Red chilly powder 1 tsp; Turmeric powder 1/2 tsp; Garam masala powder 1 tsp; Cumin Powder 1/2 Tsp; Lemon juice 1 to 2 tsp; Salt to taste; Coriender leaves 1/2 cup chopped; Mint leaves 2 tbsp chopped; Flour 2 to 3 tbsp; Water as required; Samosa patti/wrapper; oil, for deep frying

Ingredients Serving: 5

Chana dal or split bengal gram 1/2 cup
Oil 1 1/2 tbsp oil
Cumin seeds 1/2 tsp
Curry leaves 9 to 10
Onion 1 chopped
Ginger garlic paste 2 tsp
Green chilly paste 1 to 2 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Cumin Powder 1/2 Tsp
Lemon juice 1 to 2 tsp
Salt to taste
Coriender leaves 1/2 cup chopped
Mint leaves 2 tbsp chopped
Flour 2 to 3 tbsp
Water as required
Samosa patti/wrapper
oil, for deep frying

Instructions

Wash the chana dal 2 to 3 times and soak it for about 5 to 6 hours. Drain the water, add another glass of water and little salt and a pinch of turmeric powder and cook it in a pressure cooker for 3 to 4 whistles and keep it for rest for a couple of minutes. It should be tender and firm too.
Drain out all the remaining water from chana dal. You can also cook it in an open lid. It will take about 15 to 20 minutes to cook chana dal.
Now heat oil in a pan over medium flame, add cumin seeds and curry leaves, cook it for few seconds, add ginger garlic paste, green chilly paste, turmeric powder and salt, saute for a minute.
Add chana dal and chopped onion, garam masala, cumin powder, lemon juice. mix everything and cook for a few minutes till water dries out. Now switch off the flame. Add Coriender leaves and mint leaves mix it well.
And the chana dal stuffing is ready.
Take flour in a small bowl, add water in it and make a paste. This paste will b used to sill samosas.
Take a samosa patti (samosa wrapper) and put about 2 teaspoons of chana dal filling. Fold into a samosa shape.
Heat oil and fry till the samosas are crispy and golden brown.

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