Mung bean and spinach samosa
This can be made with almost any pulse or dry cooked lentils leftovers. I have used mung beans, a staple in most Indian homes. Enveloped in layers of phyllo pastry sheets, these triangle-shaped turnovers are reminiscent of the ever-popular samosa, but baked rather than fried.
– 2 tablespoonsoil, 1 teaspoon cumin seeds
– 1½ tablespoons minced ginger, 1 fresh green chili pepper, deseeded and minced
– 1 tablespoon ground coriander seeds, 1¼ cups (185 g) dried mung beans,
– washed, soaked and drained
– ¼ teaspoon ground turmeric. Salt, to taste
– 1 cup (250 ml) water, 1 cup (100 g) chopped fresh spinach
– 6 phyllo pastry sheets, 2 tablespoons melted butter
– 1 egg, whisked for glaze.
Heat the oil in a large non-stick saucepan over medium heat and add the cumin seeds, ginger, chili pepper and coriander. Stir for about 30 seconds. Mix in the mung beans, turmeric and salt, and stir for about 2 minutes.
Add the water and lower the heat to medium-low. Cover and cook until all the water has been absorbed and the mung beans are soft, about 10 to 15 minutes. Add the spinach and stir until wilted, about 1 minute. Cool the mixture.
Preheat the oven to 350°F (175ºC).
Brush each phyllo sheet with the melted butter and stack them. Cut lengthwise with a sharp knife into 4 equal strips, each about 3 in (7.5 cm) wide. Stack again and cover with a clean damp kitchen towel. Cut each strip into 6 squares.
Place a phyllo strip lengthwise in front of you on a work surface and spoon a generous tablespoon of the lling into the center. Brush all around the edges of each with the egg glaze. Fold the right corner over the lling to the left side to make a triangle. Repeat with the rest of the phyllo strips and lling to make more turnovers.
Place the turnovers on a baking sheet and brush with the egg glaze. Bake until crisp and golden, about 20 minutes. Transfer to cooling racks.
Serve warm or at room temperature.
Food: Mung bean and spinach samosa