Dhal Patties

Ingredients(for 2 medium patties per person)

• 1/2 cup Red lentils (masoor dhal) (parippu)
• 1 small Onion (finely chopped)
• 1 Green chili (finely chopped; adjust to taste)
• 8 Curry leaves (karapincha, finely chopped)
• 1/4 tsp Turmeric powder
• 1/2 tsp Cumin powder
• to taste Salt
• 1/4 tsp Black pepper (freshly ground)
• 1 cup Whole wheat flour (for pastry)
• 2 tbsp Olive oil (or coconut oil, divided)
• as needed Water (for dough and cooking)

Instructions

1. 1

   Rinse red lentils thoroughly and place in a saucepan with enough water to cover. Add turmeric powder. Boil until soft but not mushy, about 10 minutes. Drain any excess water.

   10 minutes

   Do not overcook lentils; a slightly firm texture prevents soggy filling.

2. 2

   Heat 1 tbsp oil in a pan. Sauté onions, green chili, and curry leaves until fragrant. Add cumin powder, black pepper, and boiled lentils. Cook, stirring, until mixture is dry and aromatic. Season with salt.

   5 minutes

   Cook until all moisture evaporates for a firm filling.

3. 3

   Let the dhal mixture cool to room temperature. Meanwhile, prepare the pastry by mixing whole wheat flour, a pinch of salt, 1 tbsp oil, and enough water to form a soft, non-sticky dough.

   5 minutes

   Rest the dough for 10 minutes covered with a damp cloth for easier rolling.

4. 4

   Divide dough into equal portions. Roll each into a thin circle (about 3 inches diameter). Place a spoonful of dhal filling in the center, fold over to form a semi-circle, and seal edges with a fork.

   5 minutes

   Use a little water to help seal the pastry edges tightly.