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Indian 7-Layer Dip Recipe
5 from 6 votes

Indian 7-Layer Dip Recipe

Classic Indian flavors combine with vegetables, lentils, and creamy yogurt to make the perfect party snack.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 10 People, as an appetizeretizer
Calories: 168 kcal
Course: Appetizer
Cuisine: Indian, American

Ingredients

For The Lentil Layer:
  • 1 cup green lentils dried
  • 3 cups water
  • 1/4 teaspoon salt sea salt
  • 1 teaspoon garam masala
For The Cucumbers:
  • 1 cucumber diced, unpeeled, large
  • 1/4 teaspoon salt sea salt
For The Cauliflower Layer:
  • 1 tablespoon ghee (vegan butter or coconut oil can be substituted)
  • 1/2 onion thinly sliced, large
  • 1/2 tablespoon garlic minced, fresh
  • 1 teaspoon cumin ground
  • 1 teaspoon ginger minced, fresh
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt sea salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Turmeric
  • 1/4 teaspoon cayenne pepper
  • lemon juice of half a large lemon
  • 3 cups cauliflower cut into small florets
For The Tomato Sauce:
  • 1 1/2 cups Roma tomato roughly chopped (about 3 large tomatoes
  • 1 teaspoon ginger minced, fresh
  • 1 teaspoon garlic minced, fresh
  • 1/4 teaspoon salt sea salt
  • 1/4 teaspoon Turmeric
  • 1/8 teaspoon cumin ground
  • lemon juice of half a large lemon
  • black pepper to taste, ground
Other Layers:
  • 1 cup PLAIN yogurt dairy-free
  • 1 cup Roma tomato diced (about 2 large tomatoes
  • 1/2 cup cilantro roughly chopped
  • tortilla chips for serving, or naan bread

Instructions

    Cup of Yum
  1. Combine the lentils and water in a large pot and bring to a boil. Once boiling, reduce the heat to medium low, cover and cook until tender, about 20-25 minutes.
  2. While the lentils cook, place the cucumbers in a fine mesh strainer set over a large bowl. Toss with the salt and let sit while you make the rest of the layers.
  3. Heat the ghee up in a large, non-stick pan on medium-high heat. Cook the onion and all the remaining ingredients, up to the lemon juice, stirring frequently, until the onions are golden brown.
  4. Add in the lemon juice and cauliflower and stir to coat the cauliflower in the spices. Reduce the heat to medium-low, cover and cook until the cauliflower is tender, about 12-15 minutes.
  5. Place all the ingredients for the tomato sauce in a large food processor or blender, and blend until smooth and combined. Set aside.
  6. Once the lentils are cooked, drain them in a colander and place into a large food processor. Process with the salt and garam masala until mostly smooth, but leaving some texture.
  7. Finally, squeeze out as much of the moisture from the cucumbers as you can. Then, place them onto a paper towel. Use another paper towel to really press out the excess moisture.
To assemble:
  1. Spread the lentils in the bottom of a 9x13-inch casserole pan. Then, spread the yogurt evenly over top, followed by the tomato sauce.
  2. Chop up the cauliflower mixture and sprinkle it evenly over the top. It won't completely cover the tomato sauce layer; just spread it out evenly.
  3. Sprinkle the diced cucumbers over the cauliflower mixture, followed by the diced tomato, and finally, sprinkle the cilantro over the top. Serve with naan bread or tortilla chips on the side.

Nutrition Information

Serving 1g Calories 168kcal (8%) Carbohydrates 25.5g (9%) Protein 8.5g (17%) Fat 4.4g (7%) Saturated Fat 2.7g (14%) Polyunsaturated Fat 0.1g (1%) Cholesterol 3.8mg (1%) Sodium 308.5mg (13%) Potassium 178.7mg (4%) Fiber 6.7g (27%) Sugar 9.9g (20%) Vitamin A 790IU (16%) Vitamin C 47.9mg (53%) Calcium 103mg (10%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 10 People, as an appetizeretizer

Amount Per Serving

Calories 168

% Daily Value*

Serving 1g
Calories 168kcal 8%
Carbohydrates 25.5g 9%
Protein 8.5g 17%
Fat 4.4g 7%
Saturated Fat 2.7g 14%
Polyunsaturated Fat 0.1g 1%
Cholesterol 3.8mg 1%
Sodium 308.5mg 13%
Potassium 178.7mg 4%
Fiber 6.7g 27%
Sugar 9.9g 20%
Vitamin A 790IU 16%
Vitamin C 47.9mg 53%
Calcium 103mg 10%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.