Lentil Pockets With Carrot Raita - cooking recipe

Ingredients

6 tbsp vegetable oil
1 None leek, sliced
1 clove garlic, peeled and finely diced
1 tsp curry powder
1 tsp ground coriander
1 tsp garam masala
3/4 cup green lentils, soaked overnight in cold water
1 cup vegetable stock
5 oz carrots, peeled and grated (about 1 1/3 cup)
2 tbsp olive oil
2 tsp lemon juice
3/2 cup plain yogurt
1 tsp honey
10 None fresh mint leaves, cut into strips
3 1/3 cups all-purpose flour
3 tbsp butter, diced

Preparation

Heat 3 tbsp vegetable oil in a saucepan and saute the leek, garlic, curry powder, coriander and garam masala for 1 min. Drain and add the lentils, then stir in the stock. Simmer over medium heat for 15 mins, or until the liquid has been absorbed. Add 1 cup of the carrots and season to taste.
Meanwhile, in a bowl, mix the olive oil, lemon juice, yogurt and honey. Season to taste, then stir in the mint and remaining carrot.
In a bowl, knead the flour, butter and 3/4 cup water to a smooth dough. Divide into 4 equal pieces. On a work surface sprinkled with flour, roll out the dough into 4 circles, about 8 inches in diameter. Spoon the lentil mixture on one side of each circle and fold over, pressing the edges down. Gently roll the dough pockets to about 1/4 inch thick.
Heat 2 tbsp vegetable oil in a large non-stick frying pan and fry 2 dough pockets for 4 mins on each side, until golden brown. Remove from the pan and keep warm. Add 1 tbsp oil to the pan, heat and fry the remaining pockets. Serve with the yogurt dip.