Ethiopian Lentil Sambusas (Samosas)

Instructions

1. 1Combine the 1 cup of red lentils and 2 cups of water in a medium saucepan. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 15-20 minutes, or until the lentils are very soft and all the water has been absorbed. Mash the cooked lentils slightly with a fork directly in the saucepan.
2. 2Heat 1 tablespoon of the 2 cups of vegetable oil in a large skillet over medium heat until shimmering. Add the 1 cup of finely chopped onion and cook, stirring occasionally, for 5-7 minutes, until the onion is softened and turns golden brown. Add the 3 cloves of minced garlic and the 1 small green chili, finely chopped, and cook for 1 minute more, stirring constantly, until the garlic becomes fragrant.
3. 3Add the cooked lentils from the saucepan to the skillet with the onions, garlic, and green chili. Stir in the 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 0.5 teaspoon of coriander powder, and 0.75 teaspoon of salt. Cook, stirring constantly, for 5 minutes over medium heat to allow the flavors to meld together. Remove the skillet from the heat and let the lentil mixture cool for at least 10 minutes, or until it is no longer hot to the touch.
4. 4Prepare a small bowl of water for sealing the sambusas. To soften one of the 12 sheets of rice paper wrappers, quickly dip it into the bowl of water for 10-15 seconds until it becomes pliable. Lay the softened wrapper flat on a clean, dry work surface, then place about 2 tablespoons of the cooled lentil mixture onto the center of the wrapper. Fold the wrapper in half to create a triangle, then fold the two outer edges in to form a neat triangle shape, and moisten the edges with a finger dipped in the small bowl of water to seal the sambusa closed. Repeat this process with the remaining 11 rice paper wrappers and the rest of the lentil mixture until all sambusas are formed.
5. 5In a large, heavy-bottomed pot or deep fryer, heat the remaining 2 cups of vegetable oil over medium-high heat until it reaches 175°C. Carefully place 3-4 sambusas into the hot oil, ensuring not to overcrowd the pot, and fry them for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
6. 6Using a slotted spoon, carefully remove the fried sambusas from the hot oil and place them on a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining sambusas, frying 3-4 at a time, until all are cooked.
7. 7Serve the Ethiopian Lentil Sambusas hot.

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