DOUGH
1 pk Active dry yeast
1 c  Warm water
2 ts Rose water
3 1/2 c  Plain flour
1 ts Salt
1/2 ts Ground cardamom
1/4 c  Melted, cooled ghee or oil

-LENTIL FILLING-
1 c Brown lentils
3 c Cold water
2 lg Onions; finely chopped
Salt
2 tb Brown sugar

TO FINISH
Oil; for deep frying

For Dough: Dissolve yeast in 1/4 cup warm water; add remaining water and
rose water. Sift together flour, salt and cardamom in a bowl. Measure and
set aside 1/2 cup of flour mixture. Add yeast liquid to flour in bowl,
mixing until a soft dough forms. Work in ghee or oil with reserved flour,
kneading until dough is smooth (about 10 minutes). Cover bowl and leave in
a warm place to rise, 45-60 minutes, or until doubled in size. While dough
is rising, wash lentils and place in a pan with cold water. Bring to a
boil. Reduce heat to low, cover and simmer until water is absorbed and
lentils are tender, about 1 to 1-1/4 hours. Mash cooked lentils with a
fork. In a skillet, saute onions in ghee or oil until lightly browned. Mix
in mashed lentils and cook mixture another 5 minutes. Add brown sugar, and
season with salt and pepper to taste. Cool. On a lightly floured surface,
roll out half of dough thinly. Using a biscuit or cookie cutter, cut out
3-inch circles. Place a heaping teaspoon of lentil paste in the center of
each circle of dough. Lightly moisten edges with water, fold in half and
seal by pressing with the tines of a fork. Deep fry kotahs, 6-8 at a time,
about 3 minutes or until golden brown and puffed, turning to cook evenly.
Drain on absorbent paper. Serve hot or warm for a snack or as part of a
meal.