Red Lentil Sambusa

Yemen is a country that evokes many memories in me. Such beautiful memories! And among them the strongest is the food memories. Almost every other day we would get food from Shobha Aunty, Jennifer Aunty, Nishi Aunty, Irene Aunty.. The list is endless. They were all fantastic cooks and I terribly miss their delicacies. Jennifer Aunty’s husband John Uncle, who is sadly no more, used to bring these delicious Sambusa from Hodeidah City. We used to absolutely love them. The sambusa was very different as I never saw lentils used as fillings.

Yes, lentil filling in a sambusa! Do not let the thought of lentils put you off. These lentil sambusa’s are really delicious. It has a mild yet addictive taste to it. It’s the desire to make it at home that led me to search for the recipe and made me realise they are an Ethiopian delicacy. These sambusas are a common snack in Yemen. Owing to the large Ethiopian population in the country.

This is a very easy snack to make and is a great vegetarian snack option for parties.

Red Lentil Sambusa

Lejna

Lentil Sambusa? Sounds different? Though it may sound different, it will be one of the most delicious snack you would ever have had!

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Appetizer, Snack

Cuisine Ethiopian, Yemeni

Servings 20 pieces

Ingredients

  

• 2 cup Red lentils/Masoor dal
• 6 nos Garlic cloves chopped
• 2 nos Large onions chopped
• 3 nos Green chillies chopped
• 2 tsp Coriander powder
• 2 tsp Cumin powder
• 2 tsp Coriander leaves chopped
• Salt as per taste
• 40 nos Spring roll wraps cut in rectangles
• Vegetable oil

Instructions

 

• Wash lentils well and cook them for 3 whistles on low flame with ¼ cup water in a pressure cooker. You need them to be just cooked, not mashed. Each lentil should stay apart.
• Drain the lentils and keep them aside.
• Heat 3 tablespoon oil in a pan and saute the onion, garlic and green chillies for 2-3 minutes, till the onion has softened a bit. Off the flame and add all the spice powders, salt and chopped coriander leaves. Mix well.
• To this mixture add the cooked lentils and mix well. Taste the salt levels and adjust as per.
• Take the spring roll wraps. Count 40 sheets and pull it away from the rest.
• Cut the spring roll sheets into 3 equal parts. Use two sheets at a time to make the sambusa. The video below will be helpful for you to understand how to fold.
• Place 1½ tbsp of the lentil mixture in the sheet and wrap. Glue the wrap well and set aside on a tray. While working with the spring roll sheets remember to keep the unused ones in the packet so that they do not dry off.
• Keep the wrapped sambusa under a clean kitchen cloth while you do the rest.

Freezing Instructions

• Once all are wrapped place the tray in the freezer. After the sambusas are frozen place the sambusas in a ziplock bag and store in the freezer.

Frying Instructions

• If you are frying immediately : Heat oil in a saucepan, skillet, or deep-fryer. Once the oil is hot lower the flame.
• Deep fry the sambusas until golden brown. Remove on paper hand towels to absorb excess oil.
• If you are frying frozen sambusas : Do not thaw the sambusa. Take them from the freezer and immediately fry them till they are golden brown.

Keyword Ethiopian Lentil Sambusa, Ethiopian Sambusa, Lentil Sambusa, Red Lentil Sambusa, Sambusa, Samosa