Split Mung Bean Samosas

Ingredients
Pastry
Samosa pastry is available at Indian / Asian stores, Chinese eggroll pastry or Greek filo pastry can also be used.
2 tablespoon flour for sticking paste
Filling
½ cup Split Moong Dal
1 tablespoon oil
1 teaspoon Cumin Seeds
5-6 Curry Leaves
1 Green Chilli chopped fine
2 inch Ginger paste; grated
2 garlic cloves; minced
½ teaspoon turmeric
1 teaspoon Fennel seeds;  ground
½ teaspoon Garam Masala
1 medium onion; finely chopped
2 tablespoons chopped coriander
½  lime juiced
 Salt to taste

Oil for brushing or frying

Method

1. Wash the dal three times and soak for at least 1 hour.
2. Drain the water, and grind the dal coarsely.
3. Heat oil in a pan, add the cumin seeds and curry leaves, as soon as they splutter, add the dal. 
4. Keep stirring for 5 minutes, lower the heat and cover and cook for 10 minutes. 
5. Add green chilli, ginger, garlic, fennel seeds, turmeric and garam masala, mix. 
6. Cook for a further five minutes or until soft.
7. Add salt and the lime juice and mix. 
8. Remove from heat, add the onions and chopped coriander and keep aside to cool.
9. Heat the oven at 220C, if baking.
10. Mix the flour with a little water to make a thick paste
11. Fold left side of the pastry diagonally, see photo, smear with flour paste, and fold the right side of pastry.  
12. Fill the cone with the filling and seal on the top with the paste.
13. Deep fry or Place on a greased tray, brush tops with oil and bake for 20 minutes.