For a lazy sunny afternoon, this bake looked delicious. It sounded incredibly flavorful. My local shop only had split red lentils, rather than black, but it didn’t seem to matter, the recipe still worked. Having been in Bali recently and made a Yellow sauce from scratch, this recipe reminded me of that. (Recipe to follow) The whole combining of fresh ingredients like root ginger, garlic, ground coriander, chilli powder, fresh coriander leaves and cumin seeds brought back the essence of Balinese cooking and filled me with joy!! 🙂
I made the pastry out of flour, sunflower oil and cold water and set this aside while I made the filling. I boiled the lentils and left these to simmer while I made the spice mix. This involved grated ginger, garlic, cumin seeds, chilli flakes, ground coriander, garam masala and mango powder. I heated the cumin seeds until golden then added the rest of the spices to make a thick paste.
Then poured in the hot cooked lentils. I squeezed a lime and added salt to taste. 
I had to venture down the garden path to find a lime and came across a beautiful hibiscus in flower! Unexpected surprise. 
I divided the pastry into a dozen pieces, 
rolled each piece out into a circle and placed two tablespoons of mixture in the middle before folding it in half and pinching the sides closed. These I fried in hot oil. The resulting crunchy flaky pastry was to die for and the spicy filling of split lentils infused with all the spices was delicious.
I then made the chutney out of palm sugar, tamarind paste, dates, cumin seeds, chilli flakes and ground ginger. 
I just love sweet chutneys with savoury dishes. Sooooo goood. These kachori were a delicious vegetarian treat. I will make them again. And will be enjoying this chutney for some time to come with my cheese and crackers!!
