Curried Dal Dip

Name: Curried Dal Dip
Cuisine: Indian
Ingredients: ½ tsp (2.5 mL) garam masala (optional); ½ cup (125 mL) plain yogurt, half-and-half, evaporated milk, or coconut milk; Handful of fresh cilantro, chopped (optional); ½ cup (125 mL) tomato sauce or half a can 156 mL (5.5 oz) of tomato paste; ½ cup (125 mL) tomato sauce or half a can 156 mL (5.5 oz) of tomato paste; 1 tsp (5 mL) brown sugar; 1 Tbsp (15 mL) chili powder; ½ cup (125 mL) plain yogurt, half-and-half, evaporated milk, or coconut milk; ½ tsp (2.5 mL) salt, or to taste; ½ cup (125 mL) plain yogurt, half-and-half, evaporated milk, or coconut milk; ½ cup (125 mL) plain yogurt, half-and-half, evaporated milk, or coconut milk; 1 cup (250 mL) dry red lentils; Canola oil, for cooking; 1 small onion, chopped; 2 garlic cloves, crushed; 2 tsp (10 mL) curry paste or powder; 2 tsp (10 mL) curry paste or powder

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Made with lentils, this dip is reminiscent of chickpea-based hummus. Its flavour improves with time, so you can mix it up a few days ahead and serve it with pita chips and veg whenever you’re ready for it. It also makes a great lunch, spread in a pita half stuffed with crunchy vegetables. If you love the flavour of coconut but not the saturated fat in coconut milk, add a teaspoon of coconut extract.

Ingredients

Asia
India
Starter
Lunch
Vegetarian

Ingredients

Method