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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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This dip tastes best at room temperature. If you can't find red lentils, use brown or green instead. Ingredients:
1 cup dried small red lentils |
2 1/2 cups water |
1 bay leaf |
1 1/2 teaspoons cumin seeds, divided |
1 teaspoon salt |
1/2 teaspoon ground turmeric |
1/2 teaspoon hungarian sweet paprika |
1/2 teaspoon ground red pepper |
4 teaspoons olive oil, divided |
1/4 cup chopped onion |
1/2 cup chopped seeded tomato |
1 garlic clove, chopped |
2 tablespoons fresh lemon juice |
1/4 teaspoon freshly ground black pepper |
1 teaspoon chopped fresh mint |
Directions:
1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until tender. Drain; discard bay leaf. Place lentils in a small bowl.
2. Combine 1 teaspoon cumin seeds, salt, turmeric, paprika, and red pepper in a spice or coffee grinder; process until finely ground.
3. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until tender. Stir in spice mixture, tomato, and garlic; cook 2 minutes or until slightly thick. Remove pan from heat; stir in lentils, lemon juice, and black pepper. Place lentil mixture in a food processor; process until smooth.
4. Heat 1 teaspoon olive oil in a small sauté pan over medium heat, and add 1/2 teaspoon cumin seeds. Sauté seeds for 15 seconds, and drizzle over dal. Sprinkle with fresh mint.
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