Curry Lentil Wontons

These appetizers are truly pan-Asian, bridging the cuisines of India and China. Plus lentils. Serve them at your next World Cup party.

Ingredients

• ½ cup onion, finely chopped
• 2 roma tomatoes, finely chopped
• 2 teaspoons fresh ginger root
• 1 cup dried red lentils
• 1 cup brown rice
• 2 teaspoons madras curry powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt or to taste
• 1 package wonton wrappers
• Enough canola or peanut oil to deep fry

Sort through the lentils to remove any stones, and rinse and drain the lentils. Sauté the onions, tomato, and ginger in 1 tablespoon of oil until the onions are translucent. Remove from heat and add 2 cups of water and 1 cup of lentils. Return to medium heat and cook for about 30 minutes or just until the water is absorbed and the lentils are soft. In the last five to ten minutes of cooking, add the curry powder, cinnamon, and salt. While the lentils are cooking, cook the brown rice in a separate pot in two cups of water. When both rice and lentils are fully cooked, mix the two together.

Heat a couple of inches of oil in a small pot to 350oF. Dampen two edges of the square wonton wrapper with water. Place one tablespoon of filling in the center of the wonton wrapper and fold diagonally, sealing the edges.

Fold the corners of the triangle over and press down gently to maintain the shape. Fry each wonton in the oil just until the skin is light brown. Transfer to a rack or paper towels to drain. Serve with tamarind sauce.

NOTE: I'm sure my way of folding the wontons is nowhere near traditional, but it works for me. If you have a better way to fold, go for it. We are melding cultures here anyway, so nothing is sacrosanct.