1. Place the Laxmi Chana Dal in a large bowl or pot and fill with water so that the water is at least an inch or two above the peas.
2. Let them soak overnight in the fridge.
3. Drain the chick peas. Place them in a pot and fill with new water, the salt and baking soda. Bring the chick peas to a boil. Once the water is boiling, lower the heat so that it is a low boil. Cook the chick peas for an hour. They should soften so they can easily be smashed with your fingers.
4. Drain the chick peas and let them cool until they come to room temperature.
5. Using a food processor, pulse the chick peas, lemon, garlic paste and tahini. While the food processor is running, slowly pour in the water. Check the texture and thickness of the hummus. If needed, add more water to desired consistency.
6. When serving, scoop into a bowl and drizzle olive oil and sprinkle cumin on top of the hummus.
1 pound dried Laxmi Kabuli Chana 1/4 cup plus 1 teaspoon red wine vinegar 1 tablespoon olive oil 1 teaspoon Dijon mustard 1 1/2 teaspoons kosher salt, divided
1. Place the kabuli chana in a medium bowl and cover with 2 inches of water. Soak overnight. Heat the oven to 400 degrees F.
2. Drain them, return to the mixing bowl, and set aside. Place 1/4 cup vinegar, mustard, and 1 teaspoon salt into a small lidded container and shake vigorously to combine.
3. Add the olive oil and shake to combine. Pour the dressing over them and toss to combine. Spread them on a half sheet pan and roast until they are deep golden brown and crunchy, tossing every 15 minutes, for 60 to 65 minutes.
4. Remove from the oven, return to the mixing bowl, add the remaining vinegar and salt, and toss to combine.
5. Transfer back to the sheet pan and spread out to cool completely before serving as a snack.
3 cups Laxmi All Purpose Flour 8 tbsp. unsalted butter, cubed and chilled Kosher salt, to taste 3/4 cup ice-cold water 1/2 lb. russet potatoes, peeled and roughly chopped 2 carrots, roughly chopped 2 tbsp. canola oil, plus more 1 tsp.Laxmi Cumin Seeds 1 small yellow onion, minced 3/4 cup frozen peas, defrosted 1/4 cup minced cilantro 1/4 cup minced mint 1/2 tsp. Laxmi Garam Masala 2 small green Thai chiles or 1 serrano, minced 1 (1?) piece of ginger, peeled and minced Laxmi Tamarind and coconut-cilantro chutneys, for serving (optional)
1. Make the dough: Pulse Laxmi All-purpose flour, butter, and salt in a food processor into pea-size crumbles. Add water; pulse until dough forms. Divide into 12 balls; chill 1 hour.
2. Make the filling: Boil potatoes and carrots in a 4-qt. saucepan of salted water until tender, 8–10 minutes. Drain; coarsely mash. Add 2 tbsp. oil to pan; heat over medium-high.
3. Cook Laxmi cumin seeds until they pop, 1–2 minutes. Add onion and ginger; cook until golden, 4–6 minutes.
4. Let cool; stir into potato mixture with peas, cilantro, mint, Laxmi garam masala, chiles, and salt.
5. Form and fry samosas: Working with 1 ball at a time, roll dough into a round; cut in half. Gather straight edges of 1 half-round together, overlapping by to form a cone.
6. Moisten seam with water; press to seal. Spoon 1 tbsp. filling into cone. Moisten edges of cone with water; pinch to seal. Heat oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°.
7. Fry samosas until crisp, 8–10 minutes. Drain on paper towels;
8. Serve with our delicious House of Spices chutneys.
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