SPICY DAHL (dip)

Ingredients

 

1 cup red lentils    4 teaspoons peanut oil

1 teaspoon mustard seeds    1 teaspoon ground cumin

1 teaspoon ground coriander   1 teaspoon ground cardamom

1/2 teaspoon ground tumeric   1 clove garlic, crushed

1 large onion, finely chopped (about 1 cup)

1/4 cup vegetable stock   Juice of 1/2 lemon

1/4 cup shredded mint   Sprigs of fresh mint for garnish

Pappadams and crisp vegetable sticks for serving

Procedure

Rinse the lentils in a bowl of cold water.  Drain well.  Bring 3 cups of water to the boil in a covered pan over a high heat.  Add lentils, stir well.  Reduce heat to medium and boil lentils, half covered with pan lid, for 10 minutes or until tender.  Drain well.

 

Heat the oil in a heavy-based pan over a medium heat for 1 minute.  Add the mustard seeds and cook them just until they start to "pop".  Add the cumin, coriander, cardamom and tumeric, stir over the heat for 1 minute. 

 

Add the onion and garlic and cook for 5 minutes, or until soft, stirring occasionally.  Add the stock, lemon juice, mint and lentils.  Bring to the boil stirring continuously.

 

Place the tentil mixture in a serving bowl.  Serve as a dip, either warm or cold, with crisp pappadams and vegetables.

Serving Information

• Serves: 8
• Fat: g
• Calories: