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Indian Red Lentil Dip

Wonderfully aromatic and packed with flavor, this Indian Red Lentil Dip will absolutely "wow" your taste buds!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8
Course: Appetizer , Snacks
Cuisine: Indian

Ingredients

  • 1 3/4 cups red lentils , thoroughly rinsed and drained
  • 2 1/2 cups vegetable stock
  • 2 tomatoes , diced
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1-2 green chilies , chopped (use more or less and discard seeds according to heat preference)
  • 1 teaspoon chopped fresh ginger
  • 1 teaspoon chopped fresh garlic
  • ½ cup onion , finely chopped
  • ¼ teaspoon asaefoetida , aka hing
  • 2 teaspoons ground coriander
  • ½ teaspoon turmeric
  • Pinch of Kashmiri chili powder or cayenne pepper
  • Small pinch of cinnamon
  • Small pinch of cloves
  • Juice of one lime
  • Fresh chopped cilantro for serving
  • salt to taste

Instructions

    Cup of Yum
  1. For the Dal: Place the rinsed lentils, vegetable stock, tomatoes, and salt in a stock pot.
  2. For the Chaunk: Heat the oil in a small skillet over high heat and add the mustard and cumin seeds. Fry until the mustard seeds begin to pop, about 10 seconds. Reduce the heat to medium-high and add the chilies, garlic and ginger. Fry for another 20 seconds. Add the onion and fry until soft and a light caramelized brown, about 5-7 minutes. Add the turmeric, chili powder, asaefoetida, coriander, cinnamon and cloves and stir to combine.
  3. Combine the Dal and Chaunk: Scrape the contents of the skillet into the stock pot. Stir to combine and bring it to a boil. Reduce the heat, cover, and simmer stirring occasionally for about 20 minutes or until the lentils are done are are a thick consistency.
  4. Before serving, add the lime juice, a little at a time, according to taste. Add more salt as needed. Serve sprinkled with fresh chopped cilantro.
  5. Serve warm or at room temperature with naan bread, toasted pita or flatbread, or vegetables.