Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
Doing a semi-authentic Indian inspired dinner the other night, semi- authentic only because my experience with Indian food is minimal, I remember that I have a recipe for this dip in my recipe binders. It is in a handwriting I don't recognize. I've been flipping past the limp plastic sheet protector for years. Burned out on hummus, I think we should revive this recipe since it must have been worthy to save.
Worthy and easy, it offers a blast of curry color to the buffet. Subtle, it's important to find the right balance of garlic and shallot, salt. I like to add a little sprinkling of red pepper flakes to the top along with the fried garlic slices. It's a keeper and a nice alternative to some of our standard basics.
Oh, BTW, the customer loved the dinner including the curried vegetables. Need to post that soon!
|Number of servings:||about 2 cups, 10 - 16 servings|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
In a medium sauce pan, combine the lentils and 2 1/4 cups water. Add the shallot, tumeric and salt. Bring to a boil, turn the heat down and simmer until the water is absorbed, about 20 minutes.
When the lentils are cooked, remove from the heat and let cool slightly. Put the cooked lentils into a food processor fitted with the blade attachment. Add the oil and process until smooth. Remove to serving bowl.
Thinly slice the garlic. Heat a little oil in a small saute pan and cook the garlic until golden brown. Drizzle a little oil on the dip, add the garlic. Sprinkle with red pepper flakes if using.
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