Vegan Pineapple Red Lentil Frankie Rolls

Ingredients

• 1 cup red lentils (masoor dal, rinsed thoroughly 2–3 times)
• 2.5 cup water (for boiling lentils)
• 1 cup pineapple chunks (fresh or canned in water, drained)
• 1 onion (small, chopped)
• 1 tsp ginger (grated)
• 1 green chilli (chopped)
• 1 dry red chilli (chopped)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 0.5 cup coconut milk
• 0.25 tsp turmeric powder
• 0.5 tsp garam masala
• 0.5 tsp black pepper powder
• salt (to taste)
• 2 tbsp oil (for the filling)
• 9 curry leaves (fresh or dry)
• 9 fresh mint leaves (divided)
• 4 tortilla / Indian roti (medium sized)
• green chutney (as required)
• onion (thinly sliced, for assembly)
• shredded cabbage or lettuce (for assembly)
• cucumber (julienned, for assembly)
• chaat masala (for sprinkling)
• roasted cumin seeds powder (for sprinkling)
• lemon juice (a few drops)
• oil or butter (for toasting)

Steps

1. 1

   Rinse 1 cup of red lentils thoroughly 2–3 times.

2. 2

   Take 2.5 cups of water in a pan and add the rinsed red lentils.

3. 3

   Initially keep the heat high. When the dal begins to boil, lower the heat so that the dal keeps on boiling.

4. 4

   Remove the white foam that forms over the surface of the water.

5. 5

   Cook until the dal turns soft and mushy. If there is still water left, turn the heat to high and let the water dry completely. Set the cooked lentils aside.

6. 6

   Heat 2 tablespoons of oil in a pan.

7. 7

   Add cumin seeds, mustard seeds, curry leaves, ginger, green chili, and dry red chilli. Let the seeds crackle.

8. 8

   Add the chopped onion, turmeric, garam masala, black pepper powder, and salt. Saute until the onion turns soft.

9. 9

   Add the cooked lentils and 1/2 cup of coconut milk.

10. 10

    Stir and cook for 2–3 minutes until the mixture thickens.

11. 11

    Add the mint leaves and mix well.

12. 12

    Add the pineapple chunks and additional mint leaves. Gently fold them in and cook for only 2-3 minutes to maintain the crunch of the pineapple.

13. 13

    Mix well and let the filling cool slightly.

14. 14

    Place a tortilla or roti on a flat surface.

15. 15

    Apply a thin layer of green chutney, leaving some space around the edges.

16. 16

    Place 3-4 tablespoons of the prepared filling in a horizontal line.

17. 17

    Add a layer of sliced onions, shredded cabbage (or lettuce), and cucumber juliennes.

18. 18

    Sprinkle a little chaat masala and roasted cumin seeds powder, then add a few drops of lemon juice.

19. 19

    Roll the Frankie tightly.

20. 20

    Place the roll on a hot oiled pan, keeping the seam side facing down first.

21. 21

    Toast lightly with a little oil until slightly crisp on both sides.

22. 22

    Serve hot, optionally wrapped in butter paper or foil for a street-style presentation.

Notes

Add pineapple at the end and keep the filling thick to avoid soggy Frankies. For a gluten-free version, use quinoa tortillas, oats roti, or any gluten-free flour tortilla.

Nutrition per serving

• vegan
• street food
• high-protein
• dairy-free
• lunch
• dinner
• Indian-fusion